Rose Mary Mogan


This delicious tasting pumpkin pie is so delicious, you won't believe it's pumpkin. It went so fast, I barely had enough time to get the pictures. Still didn't get one of it being cut. My husband loves this pie, & really showed me with his hearty appetite.

This recipe only makes one pie, but I do have some other variations of this recipe making 2 pies. It is always one of the first to go, if I have company, PLUS IT IS SO SIMPLE. You can heat the filling in the microwave if you like instead of the stove top, just make sure it is hot enough to dissolve the CREAM CHEESE. TASTE GREAT ANYTIME.


★★★★★ 1 vote

6-8 depending on portion size
25 Min
1 Hr 10 Min


  • 1 can(s)
    canned pumpkin 15 oz.
  • 1/2 pkg
    rolled refrigerated pie crust or homemade (room temperature)
  • 8 oz
    cream cheese,room temperature
  • 1/2 c
    sugar or zero calorie sweetener for baking
  • 1/2 c
    firmly packed brown sugar or splenda blend brown sugar
  • 1 tsp
    pumpkin pie spice
  • 1/2 tsp
    kosher salt
  • 4 Tbsp
    pumpkin syrup or use buttermilk (i used amaretti brand)
  • 2 tsp
    vanilla bean paste or extract
  • 1/2 c
    heavy whipping cream or evaporated milk
  • 1/2 stick
    butter, melted
  • 2 large
    eggs room temperature
  • 1 Tbsp
    wondra flour(heaping) or cake flour



  1. Preheat oven to 350 degrees F. Remove crust from fridge to come to room temperature. Then unroll and shape into 9 inch deep pie plate, then set aside till needed.
  2. Using a medium sauce pan heat canned pumpkin until filling is piping hot, over medium high heat, being sure to stir to prevent sticking.
  3. Once hot, remove from stove top and add the softened cream cheese, and stir until it blends into the pumpkin and becomes creamy.
  4. Add to a medium size bowl to cool down while you prepare the dry ingredients.
  5. In a separate medium size bowl add the brown sugar, pumpkin spice, flour, salt, and granulated sugar or splenda. Stir till mixture blends together, then add to pumpkin mixture and stir to mix.
  6. In a 2 cup measure or small bowl, add the eggs, heavy whipping cream or evaporated milk, vanilla bean paste or extract, and pumpkin syrup beat with a fork till blended & pour into pumpkin mixture stirring till completely blended. Then add the melted butter & stir again.
  7. Pour mixture into prepared pie plate. Place in preheated 350 degree F. oven and bake for about 50 to 55 minutes. Remove from oven pie will be puffed on top but will deflate as it cools. Once cooled Top with cool whip or sweetened whipping cream if desired when served.
  8. This is the Pumpkin Syrup that I used to add extra Pumpkin flavor in the pie, I ordered it from Amazon.

Printable Recipe Card


Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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