Pumpkin Cheese Pie Recipe - Allrecipes.com
Pumpkin Cheese Pie Recipe

Pumpkin Cheese Pie

Recipe by  

"Tasty cheesecake-like pumpkin pie. Originally submitted to ThanksgivingRecipe.com. "

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Ingredients Edit and Save

Original recipe makes 1 -9 inch pie Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cream cheese and condensed milk together until smooth. Stir in the pureed pumpkin, pumpkin pie spice and eggs. Mix until well combined. Pour batter into the pie shell.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2006

I LOVE this recipe. I got so many compliments on this pie. My Mom even wanted the recipe, and she's the Master Cook around my house! This recipe is inexpensive and tastes delicious. The only problem I had is getting the cream cheese to completely smooth. There were little lumps left and they didn't bake out- they were still there when the pie had cooled. Next time I will have to smoothen the mixture more. And the recipe calls for 1 pie shell, this mixture made 1 9" pie, 3 mini 1" pies and I had a lot left over. Better get 2-3 pie shells for this one.

 
Most Helpful Critical Review
Nov 15, 2006

I was very excited to try this recipe thinking it'd be a cross between cheesecake and pumpkin pie. It was very very bland even though I added another 2 t pumpkin pie spice, 1 t ground cinnamon, and 1/4 c brown sugar. And it made so much! It might be good if the spices were kicked up another notch. I can't imagine what it would have been like with just 1 t pumpkin pie spice!

 

11 Ratings

Nov 03, 2003

Really liked this pie! I used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling for extra flavor. Also needed a deep-dish pie pan. I will definitely be making this for Thanksgiving and keeping this recipe!

 
Dec 03, 2006

This pie was a big hit at my friend's holiday dinner party. Everyone raved and said I have to make it all the time! I used a graham cracker crust, and it came out delicious.

 
Jun 20, 2007

I made this for "6" servings (i only had 1.5 c pumpkin), and it filled the pie pan perfectly -- I can't imagine if I would have made it for "8". I added 2 T brown sugar and used fat free cream cheese and fat free condensed milk -- it turned out DELICIOUS!! Will definitely make again. The only reason it's not a 5 star is because I would add more spices next time. :) Yummy!

 
Dec 09, 2003

I used this recipe for my first cooked desert at my monther-in-laws Thanksgiving dinner and it was gone in a matter of seconds--which is what everyone wanted...She even asked me to e-mail her the recipe. Thanks for helping me make a bang with my first impression. SHMILYHONEY

 
Nov 02, 2009

Honestly, I figured I would give it a try but there's something about pumpkin and cream cheese that just doesn't work. I was not impressed with this recipe. I think I will stick to good ol' pumpkin pie.

 
Oct 31, 2004

IT WAS VERY YUMMY FOR A CHANGE OF PACE, THE KIDS KNEW IT WAS DIFFERENT BUT LOVED IT ALL THE SAME

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 10.2 g
  • 20%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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