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–+ servings

Pumpkin Cream Cheese Pie

Diana Rattray
No ratings yet
Servings 8 servings
Calories 311
Print Recipe
Course Desserts, Pies, Pumpkin
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • 1 9- 9-inch pie shell

Cream Cheese Layer

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg

Pumpkin Filling

  • 15 ounces pumpkin puree, (1 can)
  • 1/3 cup evaporated milk
  • 1/2 cup 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.

Nutrition

Calories: 311kcalCarbohydrates: 26gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 93mgSodium: 164mgPotassium: 205mgFiber: 2gSugar: 23gVitamin A: 8768IUVitamin C: 2mgCalcium: 81mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword cheesecake, pumpkin pie, thanksgiving desserts
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