Ingredients for Autumn Pumpkin Cream Cheese Pie
- 8 ounces cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 (9 inch) unbaked pie crust
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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!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
110g
Fat
57g
Carbs
13g
