Pumpkin and Cream Cheese Pie

By • November 4, 2013 2 Comments

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Pumpkin and Cream Cheese Pie

Author Notes: My mother made this pie for many years. Along the way it became one of my favorites to bake during the holidays and now my grown daughters are making it for their families. They often ask for this instead of traditional pumpkin pie. The layers take a little extra time and effort but it's worth it!galsmu


Serves 6

  • 8 ounces Cream cheese, room temperature
  • 1/4 cup Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 1 1/4 cups Canned pumpkin
  • 1 cup Evaporated milk
  • 2 Eggs
  • 1/2 cup Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1 Pre-baked pie shell
  1. Preheat oven to 350 degrees F
  2. Combine softened cream cheese (make sure it's really soft, but don't be tempted to nuke it!), 1 egg, 1/4 cup sugar, and 1 teaspoon of vanilla. Mix well until combined and no cream cheese lumps (or very few).
  3. Spread cream cheese mixture in bottom of baked pie shell. Make sure the top is smooth and level. Refrigerate until the cream cheese is slightly firm - at least 30 minutes.
  4. Mix 2 eggs and 1/2 cup sugar. Add pumpkin, spices and evaporated milk. Combine well.
  5. When the cream cheese is fairly firm, CAREFULLY ladle the pumpkin mixture on top of the cream cheese. If the cream cheese it not set enough, you'll end up with a marbled pie instead of layers. Still tastes great, just doesn't look as nice.
  6. Bake 1 hour 10 minutes at 350 degrees. You may need to add foil around the crust so that it doesn't get too brown. Cool to room temp before serving. Enjoy!

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