If you’re a fan of pumpkin pie, you’re going to love this recipe that takes the classic dessert to a whole new level. With the addition of cream cheese and sweetened condensed milk, this pumpkin pie is rich, creamy, and oh-so-decadent. The best part? It’s easy to make, and the end result is sure to impress your family and friends.
Ingredient List
- 1 (9-inch) unbaked pie crust
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (15-ounce) can pumpkin puree
- 2 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F (218°C).
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sweetened condensed milk, pumpkin puree, eggs, cinnamon, ginger, nutmeg, and salt. Mix until everything is well combined and smooth.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F (177°C) and continue baking for an additional 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the pie completely before serving.
Nutritional Information
1 slice (1/8 of the pie) contains approximately:
- Calories: 400
- Total Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 390mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugars: 36g
- Protein: 8g
Cooking Time
This pumpkin pie with cream cheese and sweetened condensed milk takes approximately 55 to 60 minutes to bake, plus cooling time.
Equipment Needed
- 9-inch pie dish
- Large mixing bowl
- Mixing spoon or electric mixer
- Measuring cups and spoons
- Toothpick or cake tester
Serving Suggestions
Serve this pumpkin pie with whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts. You can also serve it warm or chilled, depending on your preference.
Variations
Feel free to experiment with different spices or add-ins to make this pumpkin pie your own. Try adding a pinch of cloves or allspice, or stir in some chopped pecans or chocolate chips.
Substitutions
If you don’t have sweetened condensed milk, you can substitute an equal amount of heavy cream or evaporated milk. You can also use a store-bought pie crust instead of making your own.
Storage
This pumpkin pie can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
Tips
- Make sure your cream cheese is softened before mixing it with the other ingredients. This will help ensure a smooth and creamy filling.
- If your pie crust starts to brown too quickly, cover the edges with strips of aluminum foil to prevent burning.
- Let the pie cool completely before slicing and serving. This will help the filling set and make it easier to cut.
Notes
This recipe makes one 9-inch pie, which serves approximately 8 people.
Frequently Asked Questions
Can I make this pumpkin pie ahead of time?
Yes! You can make this pie up to 2 days in advance and store it in the refrigerator until you’re ready to serve it.
Can I freeze this pumpkin pie?
Yes, you can freeze this pumpkin pie for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil before freezing, and let it thaw completely in the refrigerator before serving.
Can I use a different type of crust?
Absolutely! This pumpkin pie would be delicious with a graham cracker or Oreo crust, or even a gluten-free or vegan crust.
Personal Thoughts and Conclusion
This pumpkin pie with cream cheese and sweetened condensed milk is a must-try recipe for any pumpkin pie lover. The creamy, rich filling is perfectly spiced and pairs perfectly with a buttery, flaky crust. Whether you serve it warm or chilled, with whipped cream or a drizzle of caramel sauce, this pumpkin pie is sure to be a hit at your next gathering. Give it a try, and let us know what you think!