Pumpkin Puff Pie

This Pumpkin Puff Pie is a delightful twist on the classic pumpkin pie, with a flaky puff pastry crust and a creamy, spiced pumpkin filling. Perfect for autumn gatherings or a cozy evening treat, this recipe combines the rich flavors of pumpkin and spices with a touch of sweetness.

Ingredients

🥠 1 package of pastry puff sheets
🥫 1 (15oz) can of pumpkin puree
🧀 1 block of cream cheese
🥛 1 cup of condensed milk
🍯 1/2 cup of brown sugar
🌰 1 tsp of pumpkin spice
🍦 1 tsp of vanilla extract
🥚 4 eggs
🍮 Powdered sugar for topping

Instructions

1- Prepare the Puff Pastry Crust:

• Preheat your oven to 375°F (190°C).
• Lightly spray a pie pan with oil.
• Roll out the pastry puff sheets and line the bottom and sides of the pan. Use your fingers to press the edges together with a little water to help them stick. Set aside to dry slightly.

2- Make the Pumpkin Filling:

• In a blender, combine the pumpkin puree, cream cheese, condensed milk, brown sugar, pumpkin spice, vanilla extract, and eggs.
• Blend until the mixture is smooth and creamy.

3- Assemble the Pie:

• Pour the pumpkin filling into the prepared puff pastry crust, spreading it evenly.
• Place the pie in the preheated oven and bake for approximately 30 minutes, or until the filling is set and the pastry is golden brown.

4- Finish:

• Remove the pie from the oven and allow it to cool slightly.
• Dust the top with powdered sugar before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: Serves 8
Equipment: Pie pan, blender, oven

Cooking Tips:

• Ensure the puff pastry is thawed properly before rolling it out.
• You can substitute the pumpkin spice with a mixture of cinnamon, nutmeg, and ginger if needed.

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Pumpkin Puff Pie