Pumpkin cheesecake pie

If pumpkin pie is a little too intense for you, the cream cheese layer in this pie lightens it up perfectly. It was the favorite pie at our dinner table, thanks to KAF for sharing the recipe!


9-inch pie crust

8 oz cream cheese

0.25 cup sugar

1 egg

1 tsp vanilla

pumpkin filling:

0.5 cup sugar

0.25 tsp salt

1 tsp ginger

1 tsp cinnamon

0.5 tsp nutmeg

0.25 tsp allspice

15 oz pumpkin puree

1 cup light cream or evaporated milk

3 eggs


Preheat oven to 425F. Line a 9-inch pie pan with pastry crust.

Soften the cream cheese and mix the sugar, then stir in egg and vanilla. Transter into pie crust and refrigerate for 30 minutes.

Mix all ingredients for the pumpkin filling and pour onto the cream cheese layer.

Bake for 15 minutes, then reduce heat to 350F and bake for another 40 minutes. Cover pie crust with foil if browning too fast. 

Store refrigerated.

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