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
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
Reviews
I made 2 of these for Thanksgiving dinner. They were delicious, just the right amount of spices.
I made this... my first pie ever and was fantastic!!! I altered the recipe slightly. Will definitely make this again!!!
the best pumpkin pie
this is sooo goood!!! my daughter love this pie!!
This is a pumpkin pie NOT a cheesecake. I love this pie, this will be my 4th year making it for Thanksgiving
I'm always looking for easy around the holidays. This was great. My husband isn't a cheesecake fan, but he loved it. Enough cheesecake to make me happy and enough pumpkin pie for him. I agree about deep dish pie plate, it is a must for perfect pie.
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.
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!
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I don't eat pumpkin pie, but my extremely picky husband gave this his thumbs up, so it must be very good!