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Cheese Pumpkin Pie Recipe

Cream Cheese Pumpkin Pie Recipe

Cream Cheese Pumpkin Pie is a fusion of two beloved flavors:pumpkin and cream cheese. The pumpkin filling is mixed with cream cheese tocreate a smoother, richer texture. The spices like cinnamon and nutmeg enhancethe pie’s flavor, while a buttery crust provides the perfect base. This pieoffers a creamy twist on the traditional pumpkin pie, making it a standout atany celebration.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces (1 package) of cream cheese, softened
  • 2 cups pumpkin puree (preferably homemade or canned)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch Pie Dish
  • Electric Mixer or Hand Mixer
  • Measuring Cups and Spoons
  • Mixing Bowls
  • Spatula
  • Oven

Method
 

Prepare the Pie Crust
  1. Roll out your pie crust and fit it into a 9-inch pie dish. Use a fork to gently poke a few holes at the bottom to prevent bubbling during baking.
  2. Pre-bake the crust for about 10 minutes at 350°F (175°C) to ensure it’s slightly crisp before adding the filling. Remove it from the oven and set aside to cool slightly.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Add in the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and salt. Mix until the spices are evenly combined into the pumpkin.
  3. Add the eggs one at a time, beating well after each addition.
  4. Pour in the heavy cream and vanilla extract, and continue mixing until the filling is smooth and creamy.
Assemble the Pie
  1. Pour the pumpkin-cream cheese mixture into the pre-baked pie crust.
  2. Smooth the top with a spatula to ensure an even surface.
Bake
  1. Place the pie in the oven and bake at 350°F (175°C) for 45-50 minutes, or until the center is set and a knife inserted into the filling comes out clean.
  2. If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.
Cool
  1. Allow the pie to cool at room temperature for about 1 hour, then transfer it to the fridge to chill for at least 4 hours or overnight. Chilling enhances the flavors and helps the filling set.

Notes

I cooked this Cream Cheese Pumpkin Pie with love, and the result was a beautifully smooth, creamy dessert with a perfectly spiced flavor. The balance of tangy cream cheese and sweet pumpkin was simply irresistible. Make sure to chill the pie overnight for the best flavor! This recipe is great for fall holidays or anytime you're craving a comforting dessert. Enjoy!