Pumpkin Cream Cheese Pie Recipe

Name: Pumpkin Cream Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pecan Shortbread Cookie Crust; 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies); 3 tablespoons butter or 3 tablespoons margarine, melted; 3 tablespoons Gold Medal all-purpose flour; Pie; 1 cup sugar; 3 tablespoons Gold Medal all-purpose flour; 1 (8 ounce) package cream cheese, softened; 1 (3 ounce) package cream cheese, softened; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 3 eggs; 1 (15 ounce) can pumpkin puree (not pumpkin pie mix); 1 tablespoon milk

Servings: persons

Pecan Shortbread Cookie Crust
1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons butter or 3 tablespoons margarine, melted
3 tablespoons Gold Medal all-purpose flour
Pie
1 cup sugar
3 tablespoons Gold Medal all-purpose flour
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
1 tablespoon milk

1
For Pecan Shortbread Cookie Crust: Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown.
2
For Pie: Heat oven to 375u00b0F. Bake Pecan Shortbread Cookie Crust; cool.
3
Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
4
Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
5
Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

917

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Pecan Shortbread Cookie Crust, 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies), 3 tablespoons butter or 3 tablespoons margarine, melted, 3 tablespoons Gold Medal all-purpose flour, and more.

Yes, Pumpkin Cream 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 Cream Cheese Pie

How did you like this recipe?

Frequently Asked Questions