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Cream cheese Pumpkin Pie


Ginny Drinkard

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  • 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



Step 1

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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