Cream cheese Pumpkin Pie

Ginny Drinkard
Cream cheese Pumpkin Pie
Cream cheese Pumpkin Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • First layer

  • 8

    oz. cream cheese room temperature

  • 1/4

    tsp. sugar

  • 1/2

    tsp. vanilla

  • 1

    egg

  • 1

    9 inch unbaked pie crust

  • Second layer

  • 1

    can of natural pumpkin puree

  • 1

    can evaporated milk

  • 1/2

    cup sugar

  • 2

    eggs slightly beaten

  • 1

    tsp. cinnamon

  • 1/4

    tsp. ginger and nutmeg

  • Dash salt

  • Maple syrup for glaze

  • Pecan halves for garnish

Directions

First layer Combine cheese, sugar, and vanilla until well blended. Beat in egg. Spread on bottom of pie crust. Second layer Combine remaining ingredients, mixing well. Carefully pour over the cream cheese. Bake at 350 for 65 minutes and then cool. Bruch with maple syrup and garnish with pecan halves.

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