Ingredients for Pumpkin Cream Cheese Pie
- Pastry For Single Crust Pie
- 8 ounces cream cheese, softened
- Granulated Sugar
- 1 teaspoon vanilla extract
- Egg
- Canned Pumpkin
- 1 (12 ounce) can evaporated milk
- Eggs
- Brown Sugar
- Ground Cinnamon
- 1/4 teaspoon salt
- Ground Nutmeg
- 1/2 cup pecan halves
- All Purpose Flour
- 4 tablespoons (1/2 stick) unsalted butter, melted
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How to Make Pumpkin Cream Cheese Pie
- Prepare and roll out one 9-inch pie crust.
- In a small mixing bowl, beat together 8 ounces of cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1 large egg (lightly beaten) using an electric mixer on low to medium speed until smooth and creamy.
- Chill the cream cheese mixture in the refrigerator for 30 minutes.
- Spoon the chilled cream cheese mixture into the prepared pie crust.
- In a medium mixing bowl, whisk together 15 ounces (1 1/2 cups) pumpkin puree, 1 (12-ounce) can evaporated milk, 2 large eggs, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Gently pour the pumpkin mixture over the cream cheese layer in the pie crust.
- To prevent over-browning, cover the edges of the pie crust with aluminum foil.
- Bake in a preheated 350°F (175°C) oven for 25 minutes.
- Remove the foil.
- Continue baking for an additional 25 minutes.
- Meanwhile, in a small bowl, combine 1/2 cup pecan halves, 2 tablespoons all-purpose flour, 2 tablespoons packed light brown sugar, and 4 tablespoons (1/2 stick) melted unsalted butter.
- Sprinkle the pecan mixture evenly over the top of the pie.
- Bake for another 10-15 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack for 1-2 hours.
- Refrigerate for at least 2 hours before serving.
- Garnish with whipped cream and a sprinkle of nutmeg before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
97g
Fat
58g
Carbs
14g
