Pumpkin Cream Cheese Pie

    Pumpkin Cream Cheese Pie

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    About this recipe: This pie is a hybrid of cheesecake and pumpkin pie. A shortcrust pastry case is filled with a spiced pumpkin filling, made with pumpkin puree, condensed milk and cream cheese. It's delicious served with a dollop of whipped cream.

    Makes: 8 

    • 225g cream cheese
    • 500g pumpkin puree
    • 1 (397g) tin sweetened condensed milk
    • 3 eggs
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground ginger
    • 1/8 teaspoon ground allspice or ground cloves
    • 1 (23cm) unbaked shortcrust pastry case

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix cream cheese and condensed milk together until smooth. Stir in the pumpkin, spices and eggs. Mix until well combined. Pour batter into the pastry case.
    3. Bake at 180 C / Gas 4 for 45 minutes or until a knife inserted 2.5cm from the edge comes out clean. Serve warm.
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