CREAM CHEESE PUMPKIN PIE
This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN CREAM CHEESE PIE
Pumpkin Cream Cheese Pie is a pumpkin pie with a cream cheese swirl that makes this dessert the perfect combination of pumpkin pie and cheesecake.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 6h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Place the unbaked pie crust in a 9-inch pie pan. Cinch the edge of your pie crust to create your desired shape.
- Dock the crust (poke holes in the crust with a fork) before baking OR use pie weights. (See the section above for tips on making a perfect pie crust.)
- Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.
- In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy.
- Reserve 1/2 cup of the cream cheese mixture and set it aside.
- To the remaining cream cheese mixture in the large bowl, add the pumpkin. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Beat on medium speed until smooth.
- Pour the mixture into the baked crust.
- Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Blend until smooth and creamy.
- Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture.
- Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. This will give the pie that beautiful marbled look.
- Bake the pie for 20 minutes. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes.
- Remove the pie from the oven and let it cool on the counter for 30 minutes.
- Transfer the pie to the refrigerator to let chill for 4-5 hours before serving.
Nutrition Facts : Calories 417 kcal, ServingSize 1 serving
PUMPKIN CREAM CHEESE PIE
After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN-CREAM CHEESE PIE WITH COOKIE CRUST
Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
- In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 140 mg, Fiber 2 g, Protein 9 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 240 mg
PUMPKIN CREAM CHEESE PIE
This is an easy tasty pie I have been making for years. I am not sure where I got the recipe. My family loves it. It is part of our dessert menu during the holidays every year. It is my daughter's favorite pie. I hope you all enjoy it as much as we do.
Provided by Nor Mac
Categories Pies
Time 1h10m
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350 degree's. In a bowl beat cream cheese, sugar, vanilla until smooth. Add egg and mix well. Spread on bottom of pie crust.
- 2. In another bowl. Mix Pumpkin,milk, sugar, cinnamon, nutmeg, and ginger. Add the beaten eggs and blend well.
- 3. Top cheese layer with pumpkin batter. Smooth out. (Sprinkle streusel ion optional.) Place pie on sheet pan and bake about an hour. Pie will rise slightly, and not jiggle.
- 4. Remove from oven and cool. Place in refrigerator after cooling until cold, or over night. Serve with whipped cream, or nondairy whipped topping. Garnish cream with a sprinkle of cinnamon or Pecans.
PUMPKIN CREAM CHEESE PIE
Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!
Provided by looneytunesfan
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For Pecan Shortbread Cookie Crust: Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown.
- For Pie: Heat oven to 375ºF. Bake Pecan Shortbread Cookie Crust; cool.
- Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
- Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 336.5, Fat 20, SaturatedFat 12, Cholesterol 133.9, Sodium 174.2, Carbohydrate 34.6, Fiber 0.6, Sugar 26, Protein 6.6
PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING
A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 49
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
- In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 95 mg, Sugar 18 g, TransFat 0 g
PUMPKIN CREAM CHEESE LAYER PIE
Make and share this Pumpkin Cream Cheese Layer Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h30m
Yield 1 9in pie
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
- Beat in 1 egg; spread mixture in the unbaked pastry shell.
- Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
- Blend in the 2 beaten eggs and milk.
- Pour pumpkin mixture over cream cheese layer.
- Bake for about 50-60 mins, or until set.
- Cool pumpkin pie thoroughly.
- Top with whipped cream if desired.
Nutrition Facts : Calories 2900.4, Fat 173.3, SaturatedFat 81.2, Cholesterol 957.1, Sodium 2241.2, Carbohydrate 276.9, Fiber 8.7, Sugar 154.5, Protein 65.8
PUMPKIN CREAM CHEESE LAYER PIE
A family FAVORITE for years. Rich, creamy and a good blend of flavors! This pie sets up well and provides a pretty slice. A great pie to impress guests.
Provided by Seasoned Cook
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
- Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
- In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
- In a small bowl combine pecans, butter and brown sugar; set aside.
- Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
- Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
- Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.
Nutrition Facts : Calories 452.7, Fat 29.6, SaturatedFat 10.6, Cholesterol 109.7, Sodium 341.9, Carbohydrate 42.3, Fiber 2.3, Sugar 27.2, Protein 7.2
PUMPKIN CREAM CHEESE PIE
This is an old recipe from Pillsbury that my mom always makes for Thanksgiving. We love it. Needs to refrigerate for 4 hours.
Provided by ratherbeswimmin
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
- Gently fold in half of the Cool Whip.
- Spread onto the bottom of the graham cracker crust.
- Pour remaining milk into another large bowl.
- Add pumpkin, pudding mixes, and spices.
- Beat with a wire whisk for 1 minute or until well blended.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Garnish with extra Cool Whip if desired.
Nutrition Facts : Calories 422.9, Fat 21, SaturatedFat 11.7, Cholesterol 20.1, Sodium 594, Carbohydrate 56.4, Fiber 0.9, Sugar 43.4, Protein 4.3
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