Pumpkin Cream Cheese Pie

    Pumpkin Cream Cheese Pie

    (53)
    10saves
    55min


    51 people made this

    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (53)

    by
    38

    5 STARS only with the following fixes: 2 cups pumpkin is close enough to one 15 oz. can -- use one can and save yourself the measuring. Use 3 TABLESPOONS of spices -- I highly recommend Pampered Chef Cinnamon Plus. Add a generous pinch of salt, a half tsp pure vanilla extract and a tsp of fresh orange zest. Make two 8 inch pies instead of one 9 inch. Use graham cracker crusts. Prebake crusts for 5-10 minutes. Expect pie, not cheesecake. There is room on top of the baked pies to add a layer of brandied, Gran Marnier infused, or spiced whipped cream just before serving. This recipe is easy to prepare.  -  23 Oct 2010  (Review from Allrecipes US | Canada)

    by
    24

    I thought this pie was wonderful. Definitely needs a deep-dish pan. Used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling so it would not taste "bland." Tasted good and creamy like cheesecake. I will be making this one for Thanksgiving!  -  01 Nov 2003  (Review from Allrecipes US | Canada)

    by
    17

    made it for a pumkin bake off. added more spice (much more spice) and used a graham cracker crust.  -  17 Nov 2007  (Review from Allrecipes US | Canada)

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