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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
110g
Fat
57g
Carbs
13g
