Ingredients for Pumpkin Cheese Pie
- Graham Cracker Pie Crust
- 8 ounces (225g) cream cheese, softened
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Eggs
- Canned Pumpkin
- Cinnamon
- Ginger
- Nutmeg
- 1 (12 ounce) can evaporated milk
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How to Make Pumpkin Cheese Pie
- Preheat oven to 350°F (175°C).
- **Prepare the Cream Cheese Layer:** In a medium bowl, beat together 8 ounces (225g) of softened cream cheese, 1/2 cup (100g) granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 1 large egg until well combined.
- Pour the cream cheese mixture into your prepared pie crust and spread evenly.
- **Prepare the Pumpkin Layer:** In a separate large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup (200g) granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Gently pour the pumpkin mixture over the cream cheese layer.
- Place the pie on a baking sheet to catch any spills.
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. The center may still jiggle slightly.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set.
- Serve chilled. Top with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
779g
Fat
365g
Carbs
95g
