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!

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Pumpkin Cream Cheese Pie

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  • Author: Diana
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Desserts, Pies, Pumpkin

Ingredients

Scale
  • 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

  1. Prepare the pie pastry if making homemade. Line a 9-inch pie plate. Set aside.
  2. 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.
  3. Combine the remaining pumpkin filling ingredients in another bowl; blend well with an electric mixer. Pour over the cream cheese mixture.
  4. 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.
  5. Slice and serve with freshly whipped cream or whipped topping.

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