Cream Cheese Pumpkin Pie Recipes

PUMPKIN CREAM CHEESE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

NO-BAKE PUMPKIN PIE WITH CREAM CHEESE

Steps:

• Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
• Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
• Cover and refrigerate until firm, about 2 hours.

CREAM CHEESE PUMPKIN PIE

Steps:

• In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

PUMPKIN-CREAM CHEESE PIE WITH COOKIE CRUST

Steps:

• Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
• In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
• In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. 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. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.

PUMPKIN CREAM CHEESE PIE

Steps:

• 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.
• For Pie: Heat oven to 375ºF. Bake Pecan Shortbread Cookie Crust; cool.
• 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.
• 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.
• 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.

KETO-FRIENDLY* PUMPKIN-CREAM CHEESE PIE

Steps:

• Place almond and coconut flours in freezer 30 minutes.
• In food processor, pulse chilled almond and coconut flours, xanthan gum and salt until combined. Add 1/2 cup butter and 2 oz cream cheese; pulse 5 to 7 times or until mixture looks like coarse crumbs. With food processor running, quickly pour beaten egg through feed tube, and process a few seconds until dough begins to come together. Remove dough; shape into flattened disk. Wrap in plastic wrap; refrigerate 1 1/2 hours or until well chilled.
• Heat oven to 375°F.
• Place chilled dough between two pieces of parchment paper; roll into 12-inch circle. Peel one piece of parchment paper off dough to loosen from pastry. Replace parchment loosely; flip dough over. Peel top piece of parchment off dough (if dough is sticking, place back in refrigerator to chill 15 minutes).
• Flip dough into 9-inch pie plate. Peel remaining parchment paper off dough. Gently press dough into pie plate, and crimp edge.
• Cover edge with foil; bake 20 minutes. Remove foil from edge. Bake 4 to 5 minutes longer or until golden brown and crust is dry. Cool on cooling rack at least 1 hour.
• In medium bowl, beat 8 oz cream cheese and 1/4 cup butter with electric mixer on medium speed until blended. Beat in remaining ingredients except whipping cream until smooth. Spread over cooled crust. Cover and refrigerate at least 3 hours but no longer than 24 hours.
• Just before serving, in chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Serve with pie.

PUMPKIN CREAM CHEESE LAYER PIE

Steps:

• Set oven to 350 degrees.
• In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
• Beat in 1 egg; spread mixture in the unbaked pastry shell.
• Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
• Blend in the 2 beaten eggs and milk.
• Pour pumpkin mixture over cream cheese layer.
• Bake for about 50-60 mins, or until set.
• Cool pumpkin pie thoroughly.
• Top with whipped cream if desired.

PUMPKIN CREAM CHEESE LAYER PIE

Steps:

• Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
• Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
• In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
• In a small bowl combine pecans, butter and brown sugar; set aside.
• Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
• Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
• Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.

PUMPKIN CREAM CHEESE PIE

Steps:

• In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
• Gently fold in half of the Cool Whip.
• Spread onto the bottom of the graham cracker crust.
• Pour remaining milk into another large bowl.
• Add pumpkin, pudding mixes, and spices.
• Beat with a wire whisk for 1 minute or until well blended.
• Spread over cream cheese layer.
• Refrigerate 4 hours or until set.
• Garnish with extra Cool Whip if desired.