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Cream Cheese Pumpkin Pie

 Cream Cheese Pumpkin Pie
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
8 ServingsPrep: 45 min. Bake: 40 min. + chilling


  • 2 cups finely crushed pecan shortbread cookies
  • 1 tablespoon all-purpose flour
  • 3 tablespoons butter, melted
  • 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


  • 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.
  • 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.
  • 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.

2 of 2

Cream Cheese Pumpkin Pie (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.