Pumpkin Cheese Pie

Pumpkin Cheese Pie

10
Diana Taylor 0

"Tasty cheesecake-like pumpkin pie."

Ingredients 2 h {{adjustedServings}} servings 409 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 41g
  • 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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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place pastry-lined pie plate on a baking sheet.
  2. Beat cream cheese with an electric mixer until fluffy; gradually add condensed milk and beat until smooth. Stir in pumpkin puree, pumpkin pie spice, and eggs. Mix until well combined. Pour batter into the pie shell.
  3. Bake in preheated oven until a knife inserted 1 inch from the edge comes out clean, about 45 minutes. Allow to cool for about an hour. Serve warm.
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Reviews 10

  1. 13 Ratings

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Jen P.
11/25/2006

I LOVE this recipe. I got so many compliments on this pie. My Mom even wanted the recipe, and she's the Master Cook around my house! This recipe is inexpensive and tastes delicious. The only problem I had is getting the cream cheese to completely smooth. There were little lumps left and they didn't bake out- they were still there when the pie had cooled. Next time I will have to smoothen the mixture more. And the recipe calls for 1 pie shell, this mixture made 1 9" pie, 3 mini 1" pies and I had a lot left over. Better get 2-3 pie shells for this one.

STARFLOWER
11/3/2003

Really liked this pie! I used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling for extra flavor. Also needed a deep-dish pie pan. I will definitely be making this for Thanksgiving and keeping this recipe!

Steph
12/3/2006

This pie was a big hit at my friend's holiday dinner party. Everyone raved and said I have to make it all the time! I used a graham cracker crust, and it came out delicious.