Pimped Out Pumpkin Pie

The Pimped Out Pumpkin Pie is the cornerstone of the busy Autumn season at The American Pie Company. This recipe is a twist on the classic pumpkin pie, and a guaranteed crowd pleaser. It’s as lovely to look at as it is to eat—warm cozy sweet spices, swirls of cream—a bit like a pumpkin pie cheesecake.

You can make it completely from scratch with freshly baked squash, or use a high-quality 100% pure pumpkin purée from the market.

If you’re making the pumpkin purée from scratch, it can be made a few days in advance and stored in the refrigerator. It’s best to use butternut squash, as they have the best texture for pumpkin pie, without the stringiness you’ll find in many pumpkins and squashes.

Preheat the oven to 175 °C
Slice 1 butternut squash in half lengthwise and scoop out the seeds and any stringy areas
Place it face down on a baking tray lined with parchment paper
Bake for about 40-45m, until completely tender when pricked with a fork
Place 200 g of graham crackers in a food processor
Grind the crackers into a fine crumb mixture
Transfer the crumbles to a medium bowl. Add ¼ cup of white sugar and 80 g of melted butter
Stir together until everything is combined
Pour the cookie mixture into a 24 cm pie tin. Make a well to distribute evenly
Press evenly onto the bottom and up the sides so you have the same thickness all around
Let the squash cool down completely
Peel off the skin from the squash and place the baked pieces insides in a bowl
Transfer to a food processor or blender and blend on high until extremely smooth
Preheat the oven to 160 °C
Add 300 g of cream cheese, 225 g of sugar, and 50 g of all-purpose flour to a stand mixer bowl
Add the whisk attachment and whisk until combined
Reserve 3 tbsp of the mixture for later use
Add the puréed butternut squash
Add 2 tsp of cinnamon powder and 1 tsp of ground nutmeg
Add 1 tsp of ginger powder and 2 tsp of clove powder
Whisk on low speed to combine
Add 3 eggs, one at a time, while whisking. Continue whisking until smooth
Pour the filling into the prepared cookie crust
Using the remaining small bowl of the cream cheese mixture, add 2 tbsp of milk and stir until it’s smooth and a thick liquid consistency
Drizzle the mixture in smooth straight lines across the top of the pie filling
Run a knife through the lines in the opposite direction, swirling back and forth in a snake motion, cutting through the cream to make a marbling effect on the top of the pie
Bake the pie on the middle rack for 25-35m, until the sides of the filling are firm and the center wiggles just a bit when you shake the pan
Remove from the oven and let it cool completely to room temperature. Then, place it in the refrigerator to chill and firm. The pimped out pumpkin pie is ready.