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Pumpkin Cream Cheese Pie

After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. —Diane Selich, Vassar, Michigan
  • Total Time
    Prep: 10 min. Bake: 70 min. + cooling
  • Makes
    8 servings

Ingredients

  • 1 sheet refrigerated pie crust
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 1-2/3 cups heavy whipping cream
  • 1-1/2 cups canned pumpkin
  • 2 large eggs, room temperature, lightly beaten
  • 3/4 cup sugar
  • 1-3/4 teaspoons pumpkin pie spice

Directions

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust.
  • In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 piece: 509 calories, 37g fat (21g saturated fat), 157mg cholesterol, 221mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.

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