Pumpkin Cheese Pie

"I was making a pumpkin pie and didn't have any kind of milk so I used cream cheese and it was great."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by justcallmejulie photo by justcallmejulie
Ready In:
1hr 10mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • In a food processor process cream cheese and sugars till fluffy.
  • Add the rest of the ingredients to just mix inches Place crust in 2 pie pans and pour in filling distributing evenly.
  • Bake in a 425 degree preheated oven for 15 minutes.
  • Lower heat to 325 and bake for 45 more minutes.
  • Remove and serve chilled with whipped cream.
  • Enjoy!

Questions & Replies

  1. How do I make just a cheese pie with a frozen pie crust. I use to have this recipe and now I can't find it anywhere. Mom wants it for her x-mas gift this year and I don't want to disappoint her. Please. Ty
     
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Reviews

  1. I took it a step even closer to cheesecake and doubled the cream cheese. It was still not dense like a cheesecake, but it was very good. I had a 29 ounce can of pumpkin so I just added the extra. I also put a little graham cracker crust under it and made it in one spring-form pan. I can tell that if you just used 8 ounces of cream cheese that it would be more like pumpkin pie, and that it would be delicious. I liked the amount of spices that recipe called for. Certainly more zip to it than the recipe that was printed on the can of pumpkin puree. I also topped this with some SarShir, Iranian breakfast cream that I had mixed with some sugar and vanilla - it's like cream frache. I brought this to a family party and everyone raved about it. Very good Rita!
     
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