When it comes to fall desserts, the pumpkin pie is a classic. But why not add a twist to it with some cream cheese? This easy pumpkin cream cheese pie recipe is the perfect addition to your dessert table. It’s creamy, smooth, and has the perfect balance of pumpkin and spice. Plus, it’s so easy to make, you’ll wonder why you didn’t make it sooner!
Ingredients:
- 1 pre-made pie crust
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3 eggs
- 1/2 cup heavy cream
Instructions:
- Preheat your oven to 350°F.
- In a large bowl, beat the cream cheese until smooth.
- Add in the pumpkin puree, sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
- Beat in the eggs, one at a time, until fully incorporated.
- Stir in the heavy cream until smooth.
- Pour the mixture into the pre-made pie crust.
- Bake for 50-60 minutes or until the center is set and the crust is golden brown.
- Let cool completely before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 335
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 124mg
Sodium: 312mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugar: 21g
Protein: 6g
Cooking Time:
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Equipment:
- Large mixing bowl
- Electric mixer
- 9-inch pie dish
Serving Suggestions:
Serve with a dollop of whipped cream and a sprinkle of cinnamon on top. Enjoy with a warm cup of coffee or tea.
Variations:
You can add a layer of crushed graham crackers to the bottom of the pie crust for added texture. You can also add chopped pecans or walnuts to the filling for a crunchy twist.
Substitutions:
- You can use homemade pie crust instead of pre-made.
- If you don’t have heavy cream, you can use half-and-half or whole milk.
- If you don’t have canned pumpkin puree, you can use fresh pumpkin puree.
- You can use brown sugar instead of white sugar for a richer flavor.
Storage:
Store leftover pumpkin cream cheese pie in an airtight container in the refrigerator for up to 5 days.
Tips:
- Make sure your cream cheese is softened before mixing.
- Don’t overmix the eggs or the filling will become too puffy.
- Let the pie cool completely before cutting into it.
Notes:
This recipe makes 8 servings.
Frequently Asked Questions:
- Can I freeze pumpkin cream cheese pie?
- Can I use pumpkin pie spice instead of individual spices?
- Can I make this recipe without a pie crust?
Yes, you can freeze pumpkin cream cheese pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Yes, you can use 1 tablespoon of pumpkin pie spice instead of the individual spices.
Yes, you can make this recipe as a crustless pumpkin cream cheese pie. Grease a 9-inch pie dish and pour the filling directly into it. Bake for 40-50 minutes or until the center is set.
Personal Thoughts:
This easy pumpkin cream cheese pie recipe is a game-changer. The addition of cream cheese to the classic pumpkin pie recipe takes it to a whole new level. It’s smooth, creamy, and has the perfect balance of sweetness and spice. Plus, it’s so easy to make, you’ll wonder why you haven’t made it sooner. This recipe is definitely a keeper and I highly recommend you try it out for yourself!