Pumpkin Cheese Pie

Pumpkin Cheese Pie

44
TAYLORSARK 0

"Tasty cheesecake-like pumpkin pie."

Ingredients

55 m {{adjustedServings}} servings 409 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

44
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 Pamper...

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 ...

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