Ingredients for Autumn Pumpkin Cream Cheese Pie
- 8 ounces (225g) cream cheese, softened
- Pumpkin Puree
- Sweetened Condensed Milk
- 2 large eggs
- Pumpkin Pie Spice
- Unbaked Pie Shells
How to Make Autumn Pumpkin Cream Cheese Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 8 ounces (225g) of softened cream cheese until smooth and creamy.
- Gradually add 1 (14-ounce) can of sweetened condensed milk, beating until well combined.
- Stir in 15 ounces (425g) pumpkin puree, 1 teaspoon pumpkin pie spice, and 2 large eggs. Mix until thoroughly combined.
- Pour the mixture into a 9-inch unbaked pie crust.
- Bake for 45-50 minutes, or until a knife inserted 1 inch from the edge comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Let the pie cool completely on a wire rack before serving. Serve chilled or at room temperature and enjoy!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
110g
Fat
57g
Carbs
13g
