pumpkin cream cheese pie

★★★★★ 2 Reviews
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By Nor Mac
from The Berkshire’s, MA

This is an easy tasty pie I have been making for years. I am not sure where I got the recipe. My family loves it. It is part of our dessert menu during the holidays every year. It is my daughter's favorite pie. I hope you all enjoy it as much as we do.

serves 6
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin cream cheese pie

  • 2
    eggs slightly beaten
  • 3/4 c
    canned pumpkin
  • 1/4 c
    sugar
  • 1 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    ground ginger
  • 1/4 c
    milk
  • CHEESE LAYER
  • 8 oz
    cream cheese softened
  • 3 Tbsp
    sugar
  • 1
    egg
  • 1/2 tsp
    vanilla
  • 1
    graham cracker crust
  • 1 can
    garnish with whip cream before serving. you may also spread a tub of cool whip over-the-top before serving.
  • 1/4 c
    chooped pecans for garnish optional
  • Note
    recipe is designed for average size premade crust. please add half recipe ingredients to each layer if using a larger crust
  • ADD A SREUSEL TOPPING BY CUTTING BUTTER IN TO THE FOLLOWING OPTIONAL:
  • OPTIONAL: STREUSEL 1/4 CUP PACKED BROWN SUGAR 2 TABLESPOONS ALL-PURPOSE FLOUR 2 TABLESPOONS BUTTER OR MARGARINE, SOFTENED 1/2 CUP CHOPPED PECANS 1/2 CUP QUICK-COOKING OATS
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How To Make pumpkin cream cheese pie

  • 1
    Heat oven to 350 degree's. In a bowl beat cream cheese, sugar, vanilla until smooth. Add egg and mix well. Spread on bottom of pie crust.
  • 2
    In another bowl. Mix Pumpkin,milk, sugar, cinnamon, nutmeg, and ginger. Add the beaten eggs and blend well.
  • 3
    Top cheese layer with pumpkin batter. Smooth out. (Sprinkle streusel ion optional.) Place pie on sheet pan and bake about an hour. Pie will rise slightly, and not jiggle.
  • 4
    Remove from oven and cool. Place in refrigerator after cooling until cold, or over night. Serve with whipped cream, or nondairy whipped topping. Garnish cream with a sprinkle of cinnamon or Pecans.
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