Are you looking for a dessert recipe that screams fall? Look no further than this deliciously creamy Philadelphia cream cheese pumpkin pie recipe. This recipe is sure to impress your family and friends at your next holiday gathering, or even just as a cozy night in treat.
Ingredients
- 1 9-inch unbaked pie crust
- 1 package (8 oz) Philadelphia cream cheese, softened
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add in the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt. Mix until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes.
- Reduce the oven temperature to 350°F and bake for an additional 35-40 minutes, or until a knife inserted in the center comes out clean.
- Cool the pie on a wire rack for 2 hours.
- Refrigerate for at least an hour before serving.
Nutritional Information
Each slice of this delicious pumpkin pie contains approximately:
- Calories: 360
- Protein: 8g
- Fat: 19g
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 28g
Cooking Time
This delicious pumpkin pie takes approximately 55-60 minutes to bake, with an additional 2 hours of cooling time.
Equipment
- Large mixing bowl
- Mixer
- 9-inch pie dish
- Wire rack
Serving Suggestions
This creamy pumpkin pie is best served chilled with a dollop of whipped cream on top.
Variations
If you’re feeling adventurous, try adding a tablespoon of bourbon to the mixture for an extra kick.
Substitutions
If you can’t find pumpkin pie spice, you can substitute it with 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg.
Storage
This pumpkin pie can be stored in the refrigerator for up to 4 days.
Tips
- Make sure your cream cheese is softened before mixing it with the other ingredients.
- Use a wire rack to cool the pie to prevent the bottom from getting soggy.
- Refrigerate the pie for at least an hour before serving to make sure it sets properly.
Notes
This recipe makes one 9-inch pumpkin pie.
Frequently Asked Questions
- Can I use a store-bought pie crust? Yes, you can use a store-bought pie crust if you don’t feel like making your own.
- Can I make this recipe ahead of time? Yes, you can make this pumpkin pie up to 2 days in advance.
- Can I freeze this pumpkin pie? Yes, you can freeze this pumpkin pie for up to 2 months.
Personal Thoughts
This Philadelphia cream cheese pumpkin pie recipe is a must-try for anyone who loves fall desserts. The creamy texture and pumpkin spice flavor make it the perfect treat for a cozy night in or holiday gathering. I highly encourage everyone to give this recipe a try!