Cheesy Pumpkin Pie

Cheesy Pumpkin Pie

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Anna Vandenhazel


This recipe came from a cookbook put out by Stokely-Van Camp in the early 80's. It looks like an ordinary pumpkin pie, but has a surprise layer of cream cheese inside.


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1 Hr 15 Min
1 Hr 10 Min


  • 2 pkg
    (3 oz) cream cheese, softened
  • 1/4 c
  • 1/2 tsp
    vanilla extract
  • 2
    eggs (used separately)
  • 1
    9-inch pie shell, unbaked
  • 1 can(s)
    (18 oz) pumpkin pie filling
  • 1 c
    evaporated milk

How to Make Cheesy Pumpkin Pie


  1. Blend cream cheese, sugar, and vanilla at medium speed of electric mixer or in food processor until smooth. Add 1 egg and mix well.
  2. Pour into unbaked pie shell and refrigerate 1 hour. .
  3. Meanwhile, preheat oven to 450F
  4. Combine remaining egg, pumpkin pie filling, and evaporated milk.
  5. Carefully spoon pumpkin mixture over cream cheese layer. Bake 10 minutes.
  6. Reduce heat to 350F and continue baking 60 minutes, or until knife inserted in center comes out clean.

Printable Recipe Card

About Cheesy Pumpkin Pie

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

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