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Cream Cheese Pumpkin Pie
1 small can (1¼ to 1½ cups) pumpkin
½ Cup sugar
1 tsp. cinnamon*
½ tsp. ginger*
¼ tsp. nutmeg*
¼ tsp. cloves*
2 beaten eggs
1 Cup evaporated milk or light cream
mix all ingredients thoroughly
(*) 2 tsp. of pumpkin pie spice can be used instead of measurements of each individual spice
1 8oz. bar cream cheese, softened
¼ Cup sugar
½ tsp. vanilla
1 egg, beaten
For a layered 2-filling pie, simply spread the cheese mixture in the bottom of a 9" pie crust and pour the pumpkin mixture on top.
For a marbled 2-filling pie, pour the pumpkin filling into a 9" pie crust and then drop spoonfuls of the cheese mixture here and there and marble the two by drawing the blade of a knife back and forth through the dollops. It is important that the cream cheese be soft when you make that mixture, otherwise it will be too thick and firm and will not marble easily with the more liquid pumpkin filling.
Bake at 350° until set, about an hour. Makes one 9" pie.