Cream Cheese Pumpkin Pie

Total Time Prep: 45 min. Bake: 40 min. + chilling

Yield 8 servings

A buttery pecan shortbread crust and velvety spiced filling come together in this cream cheese pumpkin pie, a mashup of two all-time favorite desserts.

Ingredients

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

Directions

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.

Nutrition Facts

1 piece: 458 calories, 27g fat (13g saturated fat), 124mg cholesterol, 258mg sodium, 48g carbohydrate (33g sugars, 2g fiber), 7g protein.

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. —Kim Wallace, Dennison, Ohio

Recipe Creator

Community Cook