Pumpkin Cream Cheese Pie

This isn’t your ordinary (i.e. boring) pumpkin pie.

Everything is better with cream cheese and pumpkin pie is no exception.

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.

Pumpkin Cream Cheese Pie

This isn’t your ordinary (i.e. boring) pumpkin pie. Everything is better with cream cheese and pumpkin pie is no exception. 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. The pie is fast and easy to make and to save time I used a refrigerated storebought pie crust. 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.

Did you make this recipe?

Ingredients:

  • 1 refrigerated pie crust (or your favorite homemade crust)
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 12-ounces brick-style cream cheese, softened (one 8-ounce package and half of another 8-ounce package; don’t use lite or whipped cream cheese)
  • 3 large eggs
  • one 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons milk (I used Silk Unsweetened Cashewmilk)

Directions:

  1. Preheat oven to 375F. Place pie crust into prepared pie plate, pressing sides down firmly and crimping edges if desired. Make sure crust comes quite far up the sides or the filling won’t all fit. Prick holes with a fork into the crust for steam to escape in about one dozen places. Bake for about 8 to 10 minutes or until light golden brown. While crust bakes, prepare the filling.
  2. To the mixing bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the sugar, flour, cream cheese and beat on medium-high speed until smooth, about 2 minutes. Reserve a heaping 1/2 cup in medium bowl; set aside.
  3. To the large bowl with the cream cheese and sugar mixture, add the eggs, pumpkin puree, pumpkin pie spice, vanilla, salt, and beat on medium-high speed until smooth, about 2 to 3 minutes, scraping the sides of the bowl as necessary. Turn filling out into prepared crust, smoothing the top lightly with a spatula. I had about 1/3 cup of extra filling and since the exact dimensions of pie plates and exact thickness of crusts will vary, you may or may not have extra filling; set pie plate aside.
  4. To the reserved cream cheese mixture, add the milk, and whisk vigorously to combine.
  5. Turn the cream cheese mixture out over the pumpkin filling and spread lightly with a table knife or spatula. Cut through cream cheese and pumpkin with a knife or spatula in S-shaped curves in one continuous motion for a marbled design. Turn pie plate one-fourth turn and repeat.
  6. Bake about 45 minutes or until center is set and not overly jiggly, and a toothpick inserted in center comes out clean or with a few moist crumbs but no batter. (The original recipe suggests covering the edge of crust with 3-inch strips of aluminum foil to prevent excessive browning and to remove foil for last 15 minutes of baking but since my filling came up nearly as high as the crust, I didn’t bother with foil and the crust wasn’t overly browned; do as you see fit.) Cool pie on a wire rack for 30 minutes. Cover and refrigerate at least 4 hours before serving. Pie will keep covered in the fridge for up to 1 week.

Adapted from Betty Crocker

Only Eats

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