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Pumpkin Cream Cheese Pie

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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.

Find it online: https://classic-recipes.com/pumpkin-cheese-pie-layered/