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Cream Cheese Pumpkin Pie Recipe

Cream Cheese Pumpkin Pie Recipe

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. —Kim Wallace, Dennison, Ohio
TOTAL TIME: Prep: 45 min. Bake: 40 min. + chilling YIELD:8 servings

Ingredients

  • 2 cups finely crushed pecan shortbread cookies
  • 1 tablespoon all-purpose flour
  • 3 tablespoons butter, melted
  • FILLING:
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 3 tablespoons all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and cloves
  • 3 eggs, lightly beaten
  • Whipped cream, optional

Directions

  • 1. In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
  • 2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
  • 3. Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired. Yield: 8 servings.

Nutritional Facts

1 piece equals 456 calories, 28 g fat (13 g saturated fat), 137 mg cholesterol, 246 mg sodium, 47 g carbohydrate, 3 g fiber, 8 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.