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Pumpkin Cream Cheese Pie

RecipeBoy.com (pie filling recipe shared from Come on In- Recipes from Junior League of Jackson, Mississippi)
Super easy pumpkin pie with a cream cheese layer baked into it!
Prep Time 25 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

GRAHAM CRACKER CRUST:

  • cups graham cracker crumbs
  • 1/3 cup granulated white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon

CREAM CHEESE LAYER:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup granulated white sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg

PUMPKIN LAYER:

  • One 16-ounce can unsweetened pumpkin puree
  • 1/2 cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup evaporated milk

Instructions
 

  • Preheat the oven to 350 degrees F.

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.
Keyword cream cheese, pie, pumpkin