Recipes > Pies > PumpkinNovember 01, 2010

Pumpkin Cream Cheese Pie

Ingredients:

1 (8 oz.) pkg. cream cheese, softened
3 Tbsp. confectioners' sugar
1/2 tsp. vanilla
1 9-inch unbaked pastry shell

Filling:

1 2/3 cup heavy whipped topping
1 1/2 cup canned pumpkin
2 eggs, lightly beaten
3/4 cup sugar
1 3/4 tsp. pumpkin pie spice

Directions:

In a small mixing bowl, beat the cream cheese, confectioners' sugar, and vanilla until smooth. Spread into pastry shell. In a bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil. Bake at 350 degrees F for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store pie in the refrigerator. 6-8 servings.

By Robin from Washington, IA

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(Archived Nov 01, 2010)Pumpkin Cream Cheese Pie

Tip: Pumpkin Cream Cheese Pie

Ingredients

1 package cream cheese, softened (not the small square)
1/4 cup brown sugar
1/2 cup sugar
1/4 tsp. ground allspice
1/2 tsp. ground mace
1/2 tsp. ground ginger
1/2 tsp. salt
3 eggs
1 cup pumpkin
1 cup milk
1 tsp. vanilla
1 pie shell, unbaked
1 carton whipped cream
nutmeg

Directions

In a mixing bowl, combine the cream cheese, brown sugar, sugar, allspice, mace, ginger and salt together and beat well. Beat in the eggs, 1 at a time, and blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pastry shell and bake at 375 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean. Chill before serving. Top with whipped cream and a sprinkle of nutmeg before serving.

By Robin from Washington, IA

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