Pumpkin Cream Cheese Pie

Serves: 6

I love the addition of cream cheese to mix up the traditional pumpkin pie recipe.

Yield: 6-8 servings


1 (8-ounce) package cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1 2/3 cups heavy whipping cream
1 1/2 cups canned pumpkins
2 eggs, lightly beaten
3/4 cup sugar
1 3/4 teaspoons pumpkins pie spice


In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread into pastry shell.

In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil.

Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.

Source: tasteofhome.com

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