Pumpkin Cream Cheese Pie
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This isn’t your ordinary (i.e. boring) pumpkin pie.
The pie filling is made from a mixture of pumpkin puree, sugar, spices, and cream cheese. And there’s cream cheese swirled on top so you get a double dose of cream cheese. I’m not complaining.
The pie is fast and easy to make even for those of us who rarely make pie. In all my years of blogging, pie is very under-represented because I usually don’t want to take the time but this one is a cinch. I like the rustic appearance because it doesn’t have to look ‘perfect’ to still taste amazing.
To save time and because making pie crust is not something I enjoy, I used a refrigerated storebought pie crust.
If you have a recipe for homemade pie crust that you love, by all means use that.
The tangy cream cheese is a perfect contrast to the warming pumpkin pie spice. The pie is rich, perfectly dense, and your house will smell like Thanksgiving as it bakes.
I know what pie I’m making this year for Thanksgiving.
Adapted from Betty Crocker
Serving Size: 1
Amount Per Serving: Calories: 404Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 113mgSodium: 387mgCarbohydrates: 45gFiber: 2gSugar: 29gProtein: 7g
Adapted from Betty Crocker
Cooking With Pumpkin: Recipes That Go Beyond the Pie – My second cookbook with over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon
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See all of my favorite Pumpkin Recipes here!
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