Description
A creamy twist on classic pumpkin pie, featuring a sweetened cream cheese layer topped with spiced pumpkin filling in a flaky crust—perfect for Thanksgiving or any fall gathering.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree (unsweetened)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- 1/4 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 1 unbaked 9-inch pie crust
Instructions
Preheat oven to 350°F (175°C). Fit the pie crust into a 9-inch pie plate.
- In a bowl, beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla until smooth. Spread evenly in the crust.
- In another bowl, whisk pumpkin puree, 1/2 cup sugar, brown sugar, pumpkin spice, salt, 2 eggs, and evaporated milk until combined.
- Gently pour pumpkin mixture over the cream cheese layer.
- Bake 50–60 minutes, or until the center is set and a knife inserted near the middle comes out mostly clean.
- Cool to room temperature, then refrigerate at least 4 hours before slicing.
Notes
- Blind bake crust for 8–10 minutes to prevent sogginess.
- Use a graham cracker crust for a cheesecake-like texture.
- Swirl layers with a knife for a marbled effect.
- Top with whipped cream and candied pecans for extra flair.
- Maple syrup can replace part of the sugar for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
