Pumpkin Cheese Pie Recipe - Allrecipes.com
Pumpkin Cheese Pie Recipe
  • READY IN 55 mins

Pumpkin Cheese Pie

Recipe by  

"Tasty cheesecake-like pumpkin pie."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    10 mins
  • COOK

    45 mins
  • READY IN

    55 mins

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
Oct 25, 2010

5 STARS only with the following fixes: 2 cups pumpkin is close enough to one 15 oz. can -- use one can and save yourself the measuring. Use 3 TABLESPOONS of spices -- I highly recommend Pampered Chef Cinnamon Plus. Add a generous pinch of salt, a half tsp pure vanilla extract and a tsp of fresh orange zest. Make two 8 inch pies instead of one 9 inch. Use graham cracker crusts. Prebake crusts for 5-10 minutes. Expect pie, not cheesecake. There is room on top of the baked pies to add a layer of brandied, Gran Marnier infused, or spiced whipped cream just before serving. This recipe is easy to prepare.

 
Most Helpful Critical Review
Dec 02, 2002

That is the worst pumpkin pie I ever made. Pumpkin Pie is supposed to have spice. It tastes like bland mush.

 
Nov 05, 2003

I thought this pie was wonderful. Definitely needs a deep-dish pan. Used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling so it would not taste "bland." Tasted good and creamy like cheesecake. I will be making this one for Thanksgiving!

 
Nov 17, 2007

made it for a pumkin bake off. added more spice (much more spice) and used a graham cracker crust.

 
Nov 24, 2006

This recipe was very easy to make, and I did not have any problems with it turning out. It came out of the oven perfectly done, and set just right. It was made the day before Thanksgiving and put out on the cold porch to keep. When I served it up, it was denser than pumpkin pie, yet not as firm as cheesecake. And, the flavor was very, very good. Everyone who had a slice said it was delicious, and I will definitely make this my new pumpkin pie recipe.

 
Nov 25, 2002

This recipe leans more towards "pie" instead of "cheesecake". I know the recipe says "pie" but I guess I expected to taste the cream cheese more. It is still a very good pumpkin pie recipe. I baked it in a ten inch springform pan with a graham cracker crust. It was moist and tasty!

 
Sep 24, 2007

This is good! Not quite pumpkin pie, not quite cheesecake. The flavor of pumpkin pie mixed with creamy goodness. I used a premade pie crust and some real pumpkin I had prepared about a week and a half ago and needed to get rid of. I also used generous amounts of apple pie spice (cinnamon, nutmeg, mace, cloves) and some ginger.

 
Dec 17, 2006

Very good. This is milder and creamier than pumpkin pie, and nothing like cheesecake, so don't expect cheesecake or pumpkin pie, this pie stands on its own! I will use double the seasonings next time, but all in all a very tasty pie. I put mine in a deep dish grahm crust and I much prefer it served chilled, not warm as the recipe states.

 

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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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