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Cream Cheese Pumpkin Pie Recipe
Cream Cheese Pumpkin Pie Recipe photo by Taste of Home
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Cream Cheese Pumpkin Pie Recipe

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4.5 25 25
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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
MAKES:8 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min. + chilling
MAKES: 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

Nutritional Facts

1 piece: 456 calories, 28g fat (13g saturated fat), 137mg cholesterol, 246mg sodium, 47g carbohydrate (32g sugars, 3g fiber), 8g protein

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.
Originally published as Pumpkin Cheesecake Pie in Taste of Home October/November 2010, p99

Sweet White Wine

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


Reviews for Cream Cheese Pumpkin Pie

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Jogeng09
Reviewed Dec. 5, 2015

"This is good, but not outstanding. It's a little richer than pumpkin pie, not quite as heavy as a cheesecake might be, and not very different from either one. The flavor was good and we all enjoyed it, but I don't know if I'll make it again. I gave it 4 stars instead of 3 only because of the pecan shortbread crust ... we really liked that, and it was a unique touch that raised this dessert a little above the ordinary."

MY REVIEW
cpdunlap
Reviewed Dec. 18, 2014

"This is so good!!! I have made it several times, and everyone loved it! Very easy to make also!

So much better than making a large cheesecake! Yummy!"

MY REVIEW
Timbergurl1
Reviewed Dec. 30, 2013

"I don't eat pumpkin pie, but my extremely picky husband gave this his thumbs up, so it must be very good!"

MY REVIEW
Kattassah
Reviewed Dec. 16, 2013

"Very tasty but more like pumpkin pie than a pumpkin cheesecake, which was what I was expecting. Easy to prepare."

MY REVIEW
cherwitt
Reviewed Dec. 1, 2013

"My daughter at the last minute decided she wanted to try to make a pumpkin pie for Thanksgiving and found this recipe. She is a beginner baker and was able to complete this from start to finish with little help and it turned out delicious. The texture was very light and fluffy and the crust was delicious. We had some left over filling that we put in ramekins and enjoyed with some whipped cream."

MY REVIEW
mjlouk
Reviewed Dec. 25, 2012

"This was so easy to make and very tasty!"

MY REVIEW
richerd42
Reviewed Nov. 26, 2012

"This has a very good flavor and texture. The crust really adds a wonderful flavor"

MY REVIEW
shmoope
Reviewed May. 30, 2012

"This was excellent and most people preferred this over the traditional Pumpkin pie. Make sure you use a deep dish pie plate and if you bake more than 1 at a time you may need to increase the baking time."

MY REVIEW
Cblume
Reviewed Apr. 9, 2012

"It was good.... But not a wow. Trying to be two things at once and felt like it wasn't great at either. Will make a pie or cheesecake next time. good flavor for the most part."

MY REVIEW
Uniquesew
Reviewed Dec. 24, 2011

"I'm making this recipe for a second time this year. My daughter needs gluten free recipes and I can use gluten free pecan cookies and a gluten free flour mixture in the crust. It came out great. The only drawback (which I found out the first time I made it) is that the package of gluten free cookies isn't quite enough for the crust, so I have to buy 2 boxes."

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