Pumpkin Cream Cheese Pie
Super easy pumpkin pie with a cream cheese layer baked into it!
Ingredients
GRAHAM CRACKER CRUST:
- 1½ cups graham cracker crumbs
- 1/3 cup granulated white sugar
- 6 tablespoons butter, melted
- ½ teaspoon ground cinnamon
CREAM CHEESE LAYER:
- 8 ounces cream cheese, at room temperature
- ¼ cup granulated white sugar
- ½ teaspoon vanilla extract
- 1 large egg
PUMPKIN LAYER:
- One 16-ounce can unsweetened pumpkin puree
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup evaporated milk
Instructions
- Preheat the oven to 350℉.
PREPARE THE CRUST:
- In a large bowl, combine the crust ingredients, and then press the crust on the bottom and up the sides of a 9-inch pie plate.
PREPARE THE CREAM CHEESE LAYER:
- In a large bowl, combine the cream cheese, sugar and vanilla. Then blend in the egg. Spread the cream cheese mixture over the unbaked pie crust.
PREPARE THE PUMPKIN LAYER:
- In a large bowl, combine the pumpkin, sugar, cinnamon, ginger, nutmeg and salt. Then blend in the beaten eggs and evaporated milk. Pour the pumpkin mixture over the cream cheese layer.
- Bake until firm, 60 minutes or longer. Watch the crust-- if it starts browning too quickly, add a pie crust protector shield to prevent the crust from browning too much.
Nutrition
Serving: 1servingCalories: 436kcalCarbohydrates: 49gProtein: 8gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 130mgSodium: 360mgPotassium: 310mgFiber: 2gSugar: 37gVitamin A: 9645IUVitamin C: 3mgCalcium: 154mgIron: 2mg
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This recipe comes from RecipeBoy.com
