Pumpkin Courvoisier Pie with Cream Cheese Crust

Ain’t nothin like a little pie with the baked-in taste of “Core-vwah-zee,” as we once heard it pronounced. Here’s the pumpkin pie we’ve been making for years, but with a new-fangled, almost tart-like crust. [See our Apple Pickin’ Pie Recipe for a more basic crust – or use your own.]

Pumpkin Courvoisier Pie with Cream Cheese Crust

Author: Roseanne Carrara, The Lunchbox Season


Cream Cheese Crust

  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsalted butter cold, cubed
  • 5 oz light cream cheese 1/2 a package, cold, cubed

Pumpkin Courvoisier Filling

  • 2 eggs
  • 400 ml pumpkin
  • 2-3 tbs Courvoisier [Cognac]
  • 1 c brown sugar
  • 3/4 c evaporated milk
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt



  • Heat your oven to 425 F.
  • Whisk the flour and salt together.
  • Cut in the butter and cream cheese until well blended.
  • Form dough into a flat disk, cover in cling wrap, and refrigerate for 8-12 hours.
  • Roll dough into a circle [I do this between sheets of waxed paper].
  • Fit the dough into a pie dish, crimping the edges as you see fit.
  • Cover the entire top of the crust in foil and weigh the foil down with dried beans or pie weights.
  • Blind bake the crust [cover top of crust in foil and weigh the foil down with beans or pie weights] for 15 minutes.
  • Remove the crust from the oven.
  • Remove the foil and pie weights.
  • Turn the oven down to 375 F.

Filling and Baking

  • Heat oven to 375 F.
  • Place eggs in a medium sized bowl and whisk.
  • Add pumpkin, cognac, and sugar and whisk some more.
  • Add evaporated milk and spices and whisk to incorporate.
  • Pour the pie filling into the hot crust.
  • Cover the edges of the crust with foil or a pie rim if so desired.
  • Bake 35-45 minutes, or until a knife inserted into the custard comes out clean.
  • Cool completely on a wire rack.

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