Pumpkin Cheese Pie

Pumpkin Cheese Pie

43 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
TAYLORSARK
Recipe by  TAYLORSARK

“Tasty cheesecake-like pumpkin pie.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cream cheese and condensed milk together until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Pour batter into the pie shell.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.

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Reviews (43)

Rate This Recipe
Robin or Erin
25

Robin or Erin

5 STARS only with the following fixes: 2 cups pumpkin is close enough to one 15 oz. can -- use one can and save yourself the measuring. Use 3 TABLESPOONS of spices -- I highly recommend Pampered Chef Cinnamon Plus. Add a generous pinch of salt, a half tsp pure vanilla extract and a tsp of fresh orange zest. Make two 8 inch pies instead of one 9 inch. Use graham cracker crusts. Prebake crusts for 5-10 minutes. Expect pie, not cheesecake. There is room on top of the baked pies to add a layer of brandied, Gran Marnier infused, or spiced whipped cream just before serving. This recipe is easy to prepare.

STARFLOWER
21

STARFLOWER

I thought this pie was wonderful. Definitely needs a deep-dish pan. Used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling so it would not taste "bland." Tasted good and creamy like cheesecake. I will be making this one for Thanksgiving!

bethallel
15

bethallel

made it for a pumkin bake off. added more spice (much more spice) and used a graham cracker crust.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 41 g
  • 13%
  • Protein
  • 10.2 g
  • 20%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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