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Pumpkin Cream Cheese Pie


Thanksgiving classic!!!

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Rate this recipe 4.7/5 (3 Votes)


  • For the Crust:
  • 1 1/2 C. flour
  • 2 T. sugar
  • 3/4 t. salt
  • 6 T. butter
  • 6 T. solid vegetable shortening
  • 1/4 C. cold water
  • For the Cream cheese layer:
  • 1/2 C. butter
  • 2 8 oz packages cream cheese
  • 2/3 C. powdered sugar
  • 1 t. vanilla extract
  • For the pumpkin layer:
  • 2 C. canned pumpkin (1 lb)
  • 1 C. sugar
  • 3 eggs
  • 1/2 t. salt
  • 1 1/2 t. ground cinnamon
  • 3/4 t. ground nutmeg
  • 1/2 t. ground cloves
  • 1 C. whipping cream



Step 1

To Make the Crust:

In a small bowl, combine the flour, 2 T. sugar, and 3/4 t. salt. Cut in the 6 T. butter and the shortening until the mixture resembles coarse crumbs. Stir in cold water, mixing only until combined.

Roll out on floured board to fit a 10x2 in ch deep fluted French tin with removable bottom. Crust should extend about 3/4 inch over top. Fold dough back down inside pan, fluting the edges. Set aside.

To Make the Cream Cheese Layer:

Soften the cream cheese and remaining 1/2 C. butter. Put into mixing bowl with powdered sugar and vanilla. Beat until smooth with electric mixer. Spread cheese mixture into bottom of unbaked crust. Set aside while making pumpkin filling.

To Make the Pumpkin filling:

Combine pumpkin, eggs, remaining 1 C. sugar, remaining 1/2 t. salt, cinnamon, nutmeg, cloves, and the 1 C. cream.Beat with electric mixer until smooth. Pour over cheese mixture in the unbaked pie shell.

Bake 350 degrees 1 hour and 15-20 minutes or until knife inserted into the center comes out clean. Cool completely...then refrigerate. When ready to serve..finish with fresh whipped cream.


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