Cream Cheese Pumpkin Pie
User Reviews
4.9
24 reviews
Excellent
Cream Cheese Pumpkin Pie
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This Cream Cheese Pumpkin Pie is extra creamy from the cream cheese, but with all the great flavor of a traditional pumpkin pie that’s packed full of its warm, fall spices.
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Ingredients
- 1 pie crust store-bought or homemade
- 8 ounces cream cheese room temperature
- ¾ cup granulated sugar divided
- 1 tablespoon all-purpose flour
- 2 teaspoon vanilla extract
- 15 ounces pumpkin puree
- 1/2 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 3 large eggs
- 12 ounces evaporated milk
Instructions
- Preheat the oven to 350 degrees F.
- Place the pie crust onto a lightly floured surface and roll out into a 12 inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch deep dish pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- Trim the crust that hangs over the side of the pie plate so there’s only ½ inch of overhang.
- Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust and crimp the edges with your fingers or a fork. Place in the fridge to chill while prepping the pumpkin filling.
- In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides of the bowl.
- Add in ½ cup of granulated sugar, flour, and vanilla extract. Beat until incorporated. Scrape down the sides of the bowl.
- Add in the pumpkin puree, the remaining ¼ cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Beat until the cream cheese is completely incorporated and the filling is creamy. Scrape down the bottom and sides of the bowl.
- Add in the eggs one at a time and beat JUST until the egg is worked into the batter. Scrape down the sides before adding the next egg.
- Once the eggs are incorporated, stir in the evaporated milk with a spatula.
- Pour the cream cheese pumpkin pie filling into the chilled pie crust.
- Place the pie in the preheated oven along with a large pan of about 1 ½ inches of hot water to sit on the second shelf to help prevent cracking and bake for 80 to 85 minutes until the edges are set. The center will still move when it’s jiggled.
- Turn the oven off and leave the oven door slightly ajar so the pie can slowly cool and continue to cook.
- Once the pie has cooled to room temperature, place in the fridge to chill overnight.
- Cut and serve.
- Cover with plastic wrap or store in an airtight container in the refrigerator.
Nutrition Information
Show Details
Calories
427kcal
(21%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
399mg
(17%)
Potassium
347mg
(10%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
8845IU
(177%)
Vitamin C
3mg
(3%)
Calcium
181mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 399mg | 17% |
| Potassium | 347mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 8845IU | 177% |
| Vitamin C | 3mg | 3% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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