Pumpkin Cheese Pie Recipe

Name: Pumpkin Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 keebler ready-crust graham cracker pie crust; 8 ounces cream cheese, softened; 3 tablespoons sugar; ½ teaspoon vanilla; 1 egg; 2 eggs, slightly beaten; 1 cup canned pumpkin; ⅓ cup sugar; ½ teaspoon cinnamon; ¼ teaspoon ginger; ¼ teaspoon nutmeg; 1 (5 1/2 ounce) can evaporated milk

Servings: persons

1 keebler ready-crust graham cracker pie crust
8 ounces cream cheese, softened
3 tablespoons sugar
½ teaspoon vanilla
1 egg
2 eggs, slightly beaten
1 cup canned pumpkin
⅓ cup sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 (5 1/2 ounce) can evaporated milk

1
Preheat oven to 350 degrees F.
2
CHEESE LAYER: In a small bowl, combine cream cheese, sugar, and vanilla.
3
Mix until well blended.
4
Beat in egg.
5
Spread evenly over bottom of crust.
6
PUMPKIN LAYER: Combine remaining ingredients; mix well.
7
Pour pumpkin mixture on top of cheese mixture.
8
Place pie on a baking sheet.
9
Bake one hour or until pie is set.
10
Cool.
11
Refrigerate.
12
Serve with whipped topping, if desired.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 keebler ready-crust graham cracker pie crust, 8 ounces cream cheese, softened, 3 tablespoons sugar, ½ teaspoon vanilla, and more.

Yes, Pumpkin Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheese Pie

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