Velvety Pumpkin Cream Pie

1. Preheat Oven and Prepare Pie Dough

Preheat your oven to 425°F (220°C) and place a heavy-duty rimmed baking sheet on the lower-middle rack to heat up. Roll out your pie dough into a 12-inch circle and carefully transfer it to a 9-inch pie plate. Use kitchen shears to trim the dough so that it overhangs the edge of the pie plate by about half an inch. Fold the edges under and crimp them to make a neat border.

2. Blind Bake the Pie Crust

Line the chilled pie crust with aluminum foil or parchment paper and fill it with pie weights or dried beans. Place the pie crust on the preheated baking sheet and blind bake it for 15 minutes. Afterward, remove the weights and continue baking until the bottom crust is golden brown, about 10 more minutes. Lower the oven temperature to 350°F (180°C) and let the crust cool completely.

3. Prepare the Filling

In a food processor, combine the granulated sugar, kosher salt, ground cinnamon, ground ginger, and freshly grated nutmeg. Add the cream cheese and process until a smooth paste forms. Scrape down the sides of the bowl to ensure everything is evenly mixed. Then, add the pumpkin puree and melted butter, and process for 30 seconds. Scrape down the sides again and process for another 30 seconds. Finally, add the large eggs and process until the filling is smooth and well combined.

4. Optional: Strain the Filling

For an extra-smooth texture, you can strain the filling through a fine-mesh or conical strainer using a ladle to press it through. This step is optional but recommended for achieving that velvety consistency.

5. Fill the Pie Crust and Bake

Pour the prepared filling into the cooled pie crust, smoothing the top with a spatula. To release any air bubbles, gently rap the pie plate against the counter. Bake the pie for 30 to 35 minutes, rotating it halfway through the baking time. The filling should puff up slightly, and the center should still jiggle a bit when you move it, indicating that it has set properly without cracking.

6. Cool and Serve

Remove the pie from the oven and let it cool for at least one hour before serving. You can also chill the pie for up to two days if you prefer to prepare it in advance. Enjoy your velvety pumpkin cream pie!