Cream Cheese Pumpkin Pie Recipe
- 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
- 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.
1 piece: 456 calories, 28g fat (13g saturated fat), 137mg cholesterol, 246mg sodium, 47g carbohydrate (32g sugars, 3g fiber), 8g protein.
Reviews for Cream Cheese Pumpkin 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!"
"I don't eat pumpkin pie, but my extremely picky husband gave this his thumbs up, so it must be very good!"
"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."
"This was so easy to make and very tasty!"
"This has a very good flavor and texture. The crust really adds a wonderful flavor"
"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."
"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."
"This is a tasty recipe but I did not feel it was worth the extra calories and fat. The taste wasn't much different from my regular pumpkin pie."
"The pie was ok but nothing special."
"Decided to try something new with the Thanksgiving pumpkin pie this year, so I tried this recipe. In the words of my 17-mo old grandson, "nyum, nyum!" I was a little bit concerned about the pecan cookie crust, when I bit into a cookie and threw it away cuz I didn't like it. My husband did the same thing. The cookie and the cookie crumb crust are two very different things. The crust was delish! The only thing different I did was add a couple of extra tablespoons of melted butter. The crust held up very well under the pie. The cream cheese in the pie made for a nice, smooth & firm texture. Everybody loved the pie. It's already on the menu for next year's Thanksgiving!"
"I lightened up the calories by using low fat cream cheese and I used half of the sugar and half Splenda. I didn't tell anyone I did that and everyone loved the pie."
"the crushed Pecan shortbread cookies are the bomb with this pie!!!"
"Soooooooo Delish. I had a regular pie crust in the freezer, which I thawed and cut Maple leaves out. Baked them on a cookie sheet, sprinkled with cinnamon and sugar and used them to decorate top of pie. Made sure there were enough for each separate slice. What a big hit it was and pretty to look at too!"
"Just like traditional pumpkin pie, only richer and creamier. The pack of cookies I bought for the crust was enough to make two crusts, so I doubled the recipe. However, since I don't have deep-dish pie pans, I used regular 9-inch pans and had lots of leftover filling. It would have been enough for a third pie, but I didn't have a third crust prepared, so I poured the extra into custard cups and baked it that way. Perfect individual-size treats!"
"We really liked is recipe. In fact, my Mom requested another one 2 days after I made my 1st cheesecake. :) Thanks for sharing!"
"Loved this pumpkin pie. The pecan crust makes it extra rich, but yummy, and I loved the texture of the pumpkin filling. I had enough pumpkin for a third pie and used a traditional crust for that one. It was not quite as rich as the cookie crust, but an excellent pumpkin pie. This recipe is a keeper and I've already been asked to share it."
"I am trying out recipes for Thanksgiving and this will be on the menu! Very Good."