YIELD: 1 (9¾-INCH × 2-INCH) FLUTED PIE PAN / 12 SERVINGS
3 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
¼ cup cake flour
1 teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
2 large whole eggs, room temperature
¾ cup canned pumpkin
⅓ cup sour cream, room temperature
1 teaspoon vanilla extract
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
2. In a separate medium mixing bowl, combine the sugar, cake flour, spices, and salt. Stir until well combined.
3. Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 1 minute, until the mixture is smooth and creamy.
4. Reduce the mixer speed to low. Slowly add the eggs to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl.
5. Add the pumpkin to the bowl of the stand mixer and continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated. Scrape down the sides and bottom of the bowl to ensure proper blending.
6. Add the sour cream and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth. The mixture should be well blended, but not overbeaten.
