Ingredients:

  • 1 (9 oz / 255g) pre-baked graham cracker crust
  • 8 oz (225g) cream cheese, softened to room temperature
  • 15 oz (425g) pumpkin puree
  • 14 oz (397g) sweetened condensed milk
  • 3 large (150g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 ½ tsp (6g) ground cinnamon
  • ½ tsp (2g) ground ginger
  • ¼ tsp (1g) ground cloves
  • ½ tsp (3g) salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and place the pre-baked graham cracker crust on the center rack.
  2. Beat the softened cream cheese on medium-high speed until pale, fluffy, and void of lumps.
  3. Gradually stream in the sweetened condensed milk while continuing to mix.
  4. Add the pumpkin puree, vanilla, cinnamon, ginger, cloves, and salt. Beat until the mixture is a uniform mahogany color.
  5. Add the eggs one at a time, mixing on low speed just until incorporated.
  6. Pour the filling into the crust and smooth the top with a spatula.
  7. Bake for 50-60 minutes until the edges are set and slightly puffed, but the center still has a slight gelatinous jiggle.
  8. Remove from the oven and cool completely at room temperature for 1 hour.
  9. Transfer to the refrigerator for at least 4 hours to fully set the cream cheese structure.