Pumpkin Cream Cheese Pie
The pumpkin pie top filling is hiding a surprise cheesecake layer, so you get the best of both worlds! Use a crumb pie crust or a purchased or homemade pastry crust for this pie.
by Diana Rattray
This pumpkin pie combines a perfectly spiced pumpkin filling with a yummy sweetened cream cheese layer. Use my favorite homemade pastry or a purchased frozen or refrigerated pie crust for the pie. It can also be baked in a graham cracker or cookie crumb crust. With its two delicious layers, this pie offers the best of both worlds!
Pumpkin Cream Cheese Pie
Ingredients
- 1 9- inch pie crust, graham cracker or pastry
Cream Cheese Layer
- 1 package, 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 egg
Pumpkin Filling
- 1 can, 15 ounces pumpkin puree
- 1/3 cup evaporated milk
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- dash ground nutmeg
- dash salt
Instructions
- Prepare the pie pastry if making homemade. Line a 9-inch pie plate. Set aside.
- In a mixing bowl with an electric mixer, beat the softened cream cheese with 1/4 cup sugar and vanilla until well blended. Add the egg and blend well. Pour the cream cheese mixture over the crust.
- Combine the remaining pumpkin filling ingredients in another bowl; blend well with an electric mixer. Pour over the cream cheese mixture.
- Bake at 325 F for about 1 hour and 15 minutes or until set. The filling will be firm with just a bit of jiggle. Cool on a rack and then refrigerate until chilled.
- Slice and serve with freshly whipped cream or whipped topping.
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