cream cheese pumpkin pie

A silky pumpkin filling tops a tangy cream cheese layer in this old-fashioned cream cheese pumpkin pie.

Place a pie crust in a 9-inch pie plate. Crimp and chill until needed.


Using a mixer, beat together cream cheese, sugar, and vanilla until smooth. Beat in an egg until well combined.


In another bowl, whisk together pumpkin, eggs, and evaporated milk. Whisk brown sugar with spices and add to the pumpkin mixture.


Place the pie plate on a rimmed baking sheet. Spread the cream cheese mixture across the bottom.


Slowly pour the pumpkin filling on top. Go slowly so the two layers don't mix.


Bake for 60-70 minutes, until the edges are set but the center is barely jiggly. Cool to room temp then chill for at least 4 hours.


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