Pumpkin Cream Cheese Pie
Indulge in the perfect autumn dessert with this irresistibly creamy Pumpkin Cream Cheese Pie, a show-stopping fusion of tangy cream cheese and spiced pumpkin filling. This decadent treat begins with a flaky pie crust, layered first with a luscious cream cheese mixture and then topped with silky pumpkin custard infused with cinnamon, ginger, and nutmeg for warm, cozy flavors. Baked to perfection and chilled for an irresistible texture, this pie is finished with optional dollops of whipped cream for a sweet and elegant garnish. Perfect for holiday gatherings or a cozy night in, this Pumpkin Cream Cheese Pie is as delightful to look at as it is to taste. Ready in just over an hour and serving up to eight, it’s the ultimate seasonal indulgence for pumpkin lovers!
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Recipe Information
Ingredients
- 1 piece Pie crust (homemade or store-bought)
- 8 oz Cream cheese (softened)
- 0.5 cup Granulated sugar
- 1 tsp Vanilla extract
- 1 large Egg
- 1 cup Pumpkin puree
- 0.5 cup Brown sugar
- 0.75 cup Evaporated milk
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.25 tsp Salt
- 2 large Eggs
- 1 cup Whipped cream (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie pan. Crimp the edges as desired and set aside.
In a medium mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, vanilla extract, and 1 large egg, and beat until well combined and creamy. Set this mixture aside.
In a separate large mixing bowl, combine the pumpkin puree, brown sugar, evaporated milk, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
Gently beat the 2 large eggs into the pumpkin mixture until fully incorporated.
To assemble the pie, spread the cream cheese mixture evenly over the bottom of the prepared pie crust.
Carefully pour the pumpkin mixture on top of the cream cheese layer, ensuring it does not mix.
Place the pie on a baking sheet and bake in the preheated oven for 50-55 minutes, or until the pumpkin layer is set and does not jiggle in the center when gently shaken.
Remove the pie from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 3 hours or until fully chilled.
Before serving, garnish with whipped cream if desired. Slice and enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 33.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 142 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
