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!
PrintPumpkin Cream Cheese Pie
- 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
- 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.
