16ozlight cream cheeseroom temperature (2 8oz or 250g packages)
2tablespoonsheavy cream
1 1/4cuppowdered sugar
1teaspoonvanilla
Pumpkin Pudding Layer
2cupspumpkin puree
3/4cupgranulated sugar
3/4cupevaporated milk or cream
3large eggs
3tablespoonscorn starch
1 1/2teaspoonspumpkin pie spiceto your tastes
Whipped cream
Instructions
Pie Crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Use a fork to poke holes all across the bottom and around the edges to prevent puffing.
Bake for 15-20 minutes until golden brown and set aside to cool.
Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Add cream, sugar and vanilla and beat until combined.
Spread over cooled crust and refrigerate.
Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, eggs, corn starch, and pie spice with a whisk until completely smooth.
Cook over medium heat, whisking frequently, until noticeably thickened thickened (mixture is pretty thick to begin with) -- about 6-8 minutes.
Cool 10 minutes before spreading over cream cheese layer. Refrigerate until chilled and set, at least 6 hours, overnight is preferable.