Layered White Chocolate Pumpkin Cream Pie

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pumpkin pie

 

Thanksgiving is my NYC marathon. Okay, maybe that’s a stretch. But I do spend an inordinate amount of time getting ready for the big day of gluttonous feasting by testing out recipes well in advance. It’s a sickness that results in the expansion of certain parts of my body and makes me thankful for jeans with a bit of stretch. You feel me, right? Okay. That’s how we come to this Layered White Chocolate Pumpkin Cream Pie.

white chocolate pumpkin cream pie

The vision of this pie came to me one day as I was remembering a pie I made years and year ago. My mom used to make this popular layered dessert in a 9 by 13-inch pan. Your mom might have too. A buttery layer of crust, then a layer of sweetened cream cheese, then chocolate pudding (from a mix), topped with Cool Whip. I turned that dessert into a 100% homemade pie using homemade pudding and everything. Everyone agreed it was a brilliant move, much better than the original dessert, and gave me several pats on the back. Heck, I was even patting myself on the back. So then I thought, why not make a pumpkin pudding instead of a chocolate one? Ding! Perfect.

 

layered white chocolate pumpkin cream pie

So let’s talk about these layers!

Layer #1 homemade no-roll pie crust. You simply press it into the pan, bake it, and fill it. If that’s still too much bother, you can use a pre-made crust, or even a graham cracker or chocolate cookie crust.

Layer #2 is made from whipped cream cheese and white chocolate. It sets up like cheesecake. You’ll love it. Swearsie.

Layer #3 is the silky homemade pumpkin pudding made with brown sugar, a bit of spice and vanilla.

Layer #4 is whipped cream topped with white chocolate shavings.

Such a good pie.

white chocolate pumpkin cream pie - ingredients

White Chocolate Pumpkin Cream Pie

Ingredients:

For Pie Crust:

  • 2 cups all-purpose flour
  • 1/2 cup (1 stick) butter, cold and cut into small pieces
  • 2 tsp. sugar
  • 1/2 teaspoon salt
  • 1 egg, divided
  • 2-4 Tablespoons ice water

For white chocolate-cream cheese layer:

  • 8 ounces cream cheese, softened
  • 1 cup white chocolate chips (the real deal)
  • 2 Tablespoons heavy cream

For pumpkin pudding layer:

  • 1/3 cup light brown sugar
  • 4 tablespoons corn starch
  • 2 cups whole milk
  • 1/2 cup pumpkin puree
  • 1 Tablespoon butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

For whipped cream:

  • 1 1/2 cups heavy cream, very cold
  • 2-4 Tbsp. sugar
  • 1 tsp. vanilla

For garnish:

  • White chocolate shavings

Instructions:

For Pie Crust:

  1. Preheat oven to 400 degrees F. Whisk the dry ingredients together in a large bowl.
  2. Scatter the butter over the dry ingredients. Cut the butter into the dry ingredients using a pastry cutter, two butter knives, or your hands. There should be some larger, but mostly smaller pieces of butter remaining.
  3. Drizzle the egg yolk over the dry ingredients and start mixing with a fork. If the mixture seems too dry, start adding water 1 tablespoon at a time, up to 4 Tablespoons. Continue mixing until the dough starts to come together. It will look “shaggy.”
  4. Use your hands to lightly press the dough together into a ball.Mix all of the ingredients together just until combined and press together into a ball. If it’s a little too dry, sprinkle a little more liquid over the top and press together.
  5. Grease a pie plate. Place the dough into the pie plate and start pressing the dough evenly around and up the edges of the pie plate, followed by the bottom. (If you are using a deep-dish pie plate, the crust will be slightly thinner than a regular pie plate.) Flute the edge of the pie crust and prick the bottom with a fork.
  6. Bake for 30 minutes. Remove from oven again and quickly brush the bottom of the crust with lightly beaten egg white to seal it. Bake for for 5-10 minutes, or until golden. Let cool completely before filling.

For white chocolate-cream cheese layer:

  1. Beat the cream cheese with an electric mixer until light and fluffy.
  2. Place the white chocolate chips in a medium bowl with the heavy cream. Microwave on 50% power until melted. Be careful not to let it get too hot or it will end up chunky instead of smooth. (If that happens, add a little more cream and whisk until smooth.)
  3. With the mixer running, add the melted white chocolate a spoonful at a time to the cream cheese and beat until fluffy. Cover and place in refrigerator until ready to assemble pie.

For pumpkin pudding layer:

  1. Use a heavy bottomed saucepan. Mix the brown sugar and cornstarch together. Add 1/3 cup of the milk and whisk until smooth. Add the rest of the milk. Turn on the stove to medium heat and cook, stirring constantly and making sure to get the corners, until the pudding comes to a boil. Let cook for another minute, still whisking. Remove from heat and whisk in the pumpkin puree, vanilla, pumpkin pie spice and salt. Then whisk in the butter until smooth.
  2. Transfer to a bowl and press plastic wrap on the surface of the pudding to prevent a skin from forming. Let the pudding cool completely.

For whipped cream:

  • Beat the heavy cream and sugar to soft peaks. (Make sure the bowl and beater are chilled, too.) Don’t over beat. Chill until ready to use. (If you do this really far in advance, you might need to whisk it a little if it has separated.)

To assemble:

  • Spread the white chocolate-cream cheese mixture evenly over the pie crust. Spoon the chilled pudding over the cream layer. Chill pie for about 3 hours. About an hour before serving, spread the whipped cream over the pudding layer and sprinkle with the white chocolate shavings. Chill for another hour, if desired, and serve cold.

Makes about 10 to 12 good-sized slices.

pumpkin pie
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Lindsey Johnson

Lindsey Johnson can usually be found in one of three places--the kitchen (cooking and washing dishes), behind her camera, or at her laptop editing photos and writing. If she's not in any of those places, chances are she's chasing after her three crazy kids or scoring a great find at the thrift store. She writes the food blog, Cafe Johnsonia and lives near the beautiful mountains in Utah with the aforementioned three crazy kids and one great husband.

5 Comments

  1. Sarah :

    I bring pie and mashed potatoes every year, thank you for giving me an alternative that I am so excited about!
    I probably should make a test run this week to sample ;)

    • Allison :

      I think you need to make AT LEAST one pie to sample, probably three or four!

  2. Audrey :

    http://audreyguenette.wordpress.com/food/ I just recently made this, and it was fantastic! Check my blog to see any extra tips (including my mini failures with the crust). Happy Thanksgiving, everyone! :)