Pumpkin-Cream Cheese Pie

One delightful dessert...two great tastes! Cream cheese swirls are an attractive addition to pleasing pumpkin pie.

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Servings 8

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( 23 ) Ratings

23 Ratings

5 Stars 26%

4 Stars 10%

3 Stars 13%

2 Stars 23%

1 Stars

Member Reviews ( 13 )

03146234-7a77-4459-86bb-d8e8a7ff0b4e

ingredients 11
Prep Time 15 min
Total Time 5 hr 30 min

Ingredients

1: refrigerated pie crust

1: cup sugar

3: tablespoons all-purpose flour

1: package (8 oz) plus 1 package (3 oz) cream cheese, softened

1: teaspoon ground cinnamon

1/4: teaspoon ground nutmeg

1/4: teaspoon ground ginger

1/4: teaspoon ground cloves

3: eggs

1: can (15 oz) pumpkin (not pumpkin pie mix)

1: tablespoon milk

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Directions

1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
2 In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3 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 for marbled design. Turn pie plate one-fourth turn and repeat.
4 Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 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.

EXPERT TIPS

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Expert Tips

Use 1 3/4 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves.

Make the pie up to 24 hours ahead; cover and refrigerate.

Top the pie with dollops of whipped cream sprinkled with pumpkin pie spice or chopped crystallized ginger.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 11g, 11% Trans Fat 2g 2% ),
Cholesterol: 125mg; 125%;
Sodium: 240mg; 240%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 2g 2% Sugars 28g 28% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 180%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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mizzyb08

report Posted Nov. 28, 2012 11:03 PM

I made this for Thanksgiving and the only person that ate it was my husband because he hid the pie in the back of the refrigerator. I also used a pre made graham cracker crust and it was really awesome!

doxiemom23

report Posted Sep. 17, 2012 1:46 PM

Very nice twist on traditional pumpkin pie. Loved the taste of the sweet cream cheese and will make this again soon.

thepinkchef

report Posted Dec. 14, 2010 12:25 PM

Slightly different spin on your regular every day pumpkin pie. It had a lighter flavor which I liked, everyone else seemed to enjoy it as well.

tsteinorth

report Posted Dec. 8, 2010 9:01 AM

super simple.. super yummy

Vaunchy04

report Posted Nov. 29, 2010 4:59 PM

1st I used 2 packages of cream cheese. 2nd I only used a little more than half of can of pumkin 3rd (If you have a sweet tooth) I added 1/4 of a cup of brown sugar 4th a pinch of salt and a cap full of vanilla Enjoy!