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Pumpkin Cream Cheese Pie

 Pumpkin Cream Cheese Pie
After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. —Diane Selich, Vassar, Michigan
6-8 ServingsPrep: 10 min. Bake: 70 min.


  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 unbaked pastry shell (9 inches)
  • 1-2/3 cups heavy whipping cream
  • 1-1/2 cups canned pumpkin
  • 2 eggs, lightly beaten
  • 3/4 cup sugar
  • 1-3/4 teaspoons pumpkin pie spice


  • In a small bowl, beat the cream cheese, confectioners' sugar and
  • vanilla until smooth. Spread into pastry shell.
  • In another small bowl, whisk filling ingredients until smooth. Pour
  • over cream cheese layer. Cover edges loosely with foil.
  • Bake at 350° for 70-80 minutes or until a knife inserted near the
  • center comes out clean. Cool on a wire rack. Store in the
  • refrigerator. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 509 calories, 37 g fat (21 g saturated fat), 157 mg cholesterol, 221 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

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Pumpkin Cream Cheese Pie (continued)

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