Pumpkin Cream Cheese Pie
A classic pumpkin filling tops a tangy cream cheese layer in this old-fashioned pumpkin cream cheese pie – a beautiful addition to any Thanksgiving table!
Servings 8
Ingredients
- 1 9-inch pie crust unbaked
For the cream cheese layer:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
For the pumpkin layer:
- 1 ¼ cup pure pumpkin puree
- 1 cup evaporated milk
- 2 large eggs
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F. Place pie crust in a 9-inch pie plate and crimp the edges. Chill in the refrigerator until ready to use.
- Using an electric mixer, beat cream cheese with granulated sugar and vanilla until smooth. Add the egg and beat until smooth and creamy. Set aside.
- In a large bowl, whisk together pumpkin, evaporated milk, and eggs until blended. In another bowl, combine brown sugar and spices, then add to pumpkin mixture. Whisk to blend until smooth.
- Remove pie crust from refrigerator and place on a rimmed baking sheet. Pour in cream cheese mixture and spread evenly. Carefully pour the pumpkin mixture over the top, pouring slowly to not dip into the cream cheese layer.
- Bake for 60-70 minutes, until edges are set but the center is just barely jiggly. Place on a cooling rack and let cool to room temperature, then cover and chill in the refrigerator for at least 4 hours to set before serving.
Notes
Feel free to substitute the cinnamon, ginger, nutmeg, and cloves for 2 1/4 teaspoons of pumpkin pie spice.
Store, covered, in the refrigerator for up to 3 days.