The Cheesecake Factory’s Original Recipe for Pumpkin Pie Filling brings the holiday spirit right into your kitchen. With its rich blend of spices and creamy pumpkin goodness, it’s a slice of autumn bliss that pairs perfectly with a dollop of whipped cream. Get ready to impress your guests with the delightful recipe.
When making the filling, feel free to experiment with different sugars; light brown sugar can work in place of dark brown sugar if that’s what you have on hand. Canned pumpkin puree is the go-to for a smooth texture, but roasted fresh pumpkin could be substituted for a unique flavor. If you’re looking to cut back on dairy, a non-dairy cream can work but might alter the richness slightly. Double-check your spices for freshness, as that can make a world of difference in flavor.
Cheesecake
Cheesecake Factory’s Original Recipe for Pumpkin Pie Filling
Ingredients
- 1 (9 inch) prepared pie pastry
- 3/4 cup dark brown sugar, firmly packed
- 1/4 cup white sugar
- 2 tablespoons flour
- 1 tablespoon molasses
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/4 teaspoon salt
- 2 cups canned pumpkin puree
- 3 large eggs, lightly beaten
- 1 3/4 cups whipping cream, unwhipped
- whipped cream, for topping sweetened to taste and flavored with
- 1/2 teaspoon vanilla
Instructions
- Set the oven to 375 degrees and position the rack to the second-lowest level.
- Prepare a 9-inch glass pie plate by fitting the pastry into it and fluting the edges.
- Prick holes in the bottom of the crust, then refrigerate for 1 hour to chill.
- Line the crust with parchment paper, add weights, and bake for 8 minutes on the second-lowest rack.
- In a large bowl, combine 3/4 cup dark brown sugar, 1/4 cup white sugar, 2 tablespoons flour, 1 tablespoon molasses, 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon clove, and 1/4 teaspoon salt.
- Add 3 large lightly beaten eggs and 1 3/4 cups unwhipped whipping cream to the bowl, whisking until everything is well combined.
- Pour the filling into the prepared pie crust, smoothing the top evenly.
- Place the pie plate on a baking sheet for easy handling and to catch any spills.
- Bake for about 40 minutes, or until the filling is set and a slight jiggle remains in the center.
- Allow the pie to cool before serving, topping each slice with sweetened whipped cream flavored with 1/2 teaspoon vanilla.
Part of our Homemade Cheesecake Recipes collection — Part 1 of 3:
If you’re a fan of rich, creamy treats, the Cheesecake Fudge is a must-try. With its decadent combination of chocolate and cream cheese, it’s a delightful way to satisfy your sweet cravings. The Cheesecake Factory’s Original Recipe for Pumpkin Pie Filling is just as impressive and pairs beautifully with a slice of the fudge.