Pumpkin Cream Cheese Pie
This delightful Pumpkin Cream Cheese Pie blends a spiced pumpkin filling with a rich cream cheese layer, making it the perfect comfort dessert for any season.
Ingredients
For the filling
- 1 cup cream cheese, softened Allow to soften for easy blending.
- 1 cup granulated sugar Regular sugar works well.
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract Pure vanilla is recommended.
- 1 cup pumpkin puree Fresh or canned can be used.
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.25 cup heavy cream Optional for added richness.
For the crust
- 1 pie crust Pie crust (store-bought or homemade) Choose your favorite type.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, blending well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, and salt.
Assembly
- Pour half of the cream cheese mixture into the pie crust.
- Spread the pumpkin mixture over the cream cheese layer.
- Top with the rest of the cream cheese mixture.
Baking
- Bake for 45 to 50 minutes or until the center is set.
- Allow the pie to cool before slicing.
Notes
Serve with whipped cream or a drizzle of caramel for an elevated dessert experience. The pie can be stored in the fridge for up to a week.