{"id":45093,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cream-cheese-pumpkin-pie\/"},"modified":"2024-10-29T13:18:10","modified_gmt":"2024-10-29T18:18:10","slug":"cream-cheese-pumpkin-pie","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-pumpkin-pie\/","title":{"rendered":"Cream Cheese Pumpkin Pie"},"content":{"rendered":"<p>Cream cheese pumpkin pie is the ultimate fall dessert, marrying the creamy richness of cheesecake with the cozy warmth of spiced pumpkin. The pecan shortbread crust brings a buttery crunch that perfectly balances the smooth, luscious filling, and from there, every bite delivers that unmistakable flavor of autumn, with cinnamon, ginger and nutmeg weaving through each spoonful. This creamy dessert is perfect for the Thanksgiving table, but it isn&#8217;t just for the holidays\u2014you\u2019ll crave it the minute pumpkin spice season begins.<\/p>\n<h2>Ingredients for Cream Cheese Pumpkin Pie<\/h2>\n<ul>\n<li><strong>Pecan shortbread cookies:<\/strong> The finely crushed cookies form the base of the crust, adding both texture and a rich, buttery flavor.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour binds the cookie crumbs and butter together, helping create a firm, cohesive crust.<\/li>\n<li><strong>Butter:<\/strong> The melted butter moistens the cookie crumbs, allowing them to hold together and brown during baking.<\/li>\n<\/ul>\n<h3>Filling:<\/h3>\n<ul>\n<li><strong>Cream cheese:<\/strong> The softened cream cheese creates the creamy, smooth texture of the filling, providing richness.<\/li>\n<li><strong>Sugar:<\/strong> The sugar sweetens the filling and balances the tanginess of the cream cheese and the natural sweetness of the pumpkin.<\/li>\n<li><strong>Solid-pack pumpkin:<\/strong> Pumpkin gives the cheesecake its autumnal flavor while adding moisture and creaminess to the filling.<\/li>\n<li><strong>Flour:<\/strong> A small amount of all-purpose flour helps set the filling mixture and maintain its structure during baking.<\/li>\n<li><strong>Milk:<\/strong> The milk adds moisture to the filling, keeping it soft and smooth.<\/li>\n<li><strong>Ground cinnamon:<\/strong> Cinnamon infuses the filling with warmth and spice, complementing the pumpkin.<\/li>\n<li><strong>Ground ginger, nutmeg and cloves:<\/strong> Ginger brings a subtle, warm spiciness to the filling, balancing the sweetness and adding a slight zing, while nutmeg adds a rich, earthy sweetness with a hint of nuttiness, deepening the overall flavor. Cloves contribute a bold, aromatic warmth, lending a slightly sweet and peppery note that enhances the spice blend in this cream cheese pumpkin pie recipe.<\/li>\n<li><strong>Eggs:<\/strong> Lightly beaten eggs help bind the ingredients and contribute to the creamy texture of the filling as it bakes.<\/li>\n<li><strong>Whipped cream (optional):<\/strong> Light and airy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">whipped cream<\/a> can be added as a garnish, providing a different texture and enhancing the pie\u2019s richness.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the pie crust<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071170\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cream-Cheese-Pumpkin-Pie_TOHD24_38485_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"Make the crust\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a small bowl, mix the crushed cookie crumbs, flour and melted butter until fully combined. Press the mixture evenly into the bottom and up the sides of an ungreased 9-inch deep-dish pie plate. Bake the crust for 9 to 11 minutes or until it&#8217;s lightly browned. Set the pie plate on a wire rack to cool completely.<\/p>\n<h3>Step 2: Prepare the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071171\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cream-Cheese-Pumpkin-Pie_TOHD24_38485_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Prepare filling\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Add the pumpkin, flour, milk, cinnamon, ginger, nutmeg and cloves, and continue mixing until the ingredients are fully incorporated. Add the eggs, and beat on low until they&#8217;re just combined, being careful not to overmix.<\/p>\n<h3>Step 3: Bake the cheesecake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071172\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cream-Cheese-Pumpkin-Pie_TOHD24_38485_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Bake\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Pour the filling into the cooled crust, spreading it evenly. Bake the cheesecake at 350\u00b0 for 40 to 50 minutes, or until the center is almost set but still slightly jiggly. If necessary, cover the edges with foil during the last 15 minutes to prevent overbrowning. Cool the cheesecake on a wire rack for one hour, then refrigerate it for at least four hours before serving. Top the cheesecake with whipped cream, if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071174\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cream-Cheese-Pumpkin-Pie_TOHD24_38485_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"A buttery pecan shortbread crust and velvety spiced filling come together in this cream cheese pumpkin pie recipe by Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h2>Cream Cheese Pumpkin Pie Variations<\/h2>\n<ul>\n<li><strong>Use gingersnaps:<\/strong> Swap the pecan shortbread cookies with finely crushed <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cookie-jar-gingersnaps\/\" data-name=\"www.tasteofhome.com\/recipes\/cookie-jar-gingersnaps\/\" data-module=\"content engagement\" data-position=\"embedded links\">gingersnaps<\/a> to add a spicy kick and deeper flavor to the crust.<\/li>\n<li><strong>Add a chocolate layer:<\/strong> Make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-ganache\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate ganache<\/a> and spread it over the cooled crust before pouring in the pumpkin filling for a rich, chocolaty surprise.<\/li>\n<li><strong>Make a swirl:<\/strong> Reserve 1 cup of the cream cheese mixture before adding the pumpkin, then swirl the plain and pumpkin fillings together for a marbled effect.<\/li>\n<li><strong>Add a caramel drizzle:<\/strong> After the cheesecake has cooled, drizzle warm <a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/caramel-sauce-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">caramel sauce<\/a> over the top for extra sweetness.<\/li>\n<li><strong>Incorporate candied pecans:<\/strong> Fold 1\/2 cup of chopped <a href=\"https:\/\/www.tasteofhome.com\/recipes\/candied-pecans\/\" data-name=\"www.tasteofhome.com\/recipes\/candied-pecans\/\" data-module=\"content engagement\" data-position=\"embedded links\">candied pecans<\/a> into the pumpkin filling for added crunch and a sweet nutty flavor.<\/li>\n<li><strong>Make it boozy:<\/strong> Stir 1 tablespoon of bourbon into the pumpkin filling to add a rich, smoky flavor that pairs well with the spices.<\/li>\n<\/ul>\n<h2>How to Store Cream Cheese Pumpkin Pie<\/h2>\n<p>To store this cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh and flavorful in the refrigerator for up to five days. For the best results, wait to add any whipped cream or other toppings until just before serving.<\/p>\n<h3>Can you freeze cream cheese pumpkin pie?<\/h3>\n<p>Yes, you can freeze cream cheese pumpkin pie for later. Allow the pie to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. When you&#8217;re ready to serve it, thaw it overnight in the refrigerator for the best texture.<\/p>\n<h2>Cream Cheese Pumpkin Pie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2071173\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cream-Cheese-Pumpkin-Pie_TOHD24_38485_ChristineMa_7.jpg?fit=700%2C1024\" alt=\"A buttery pecan shortbread crust and velvety spiced filling come together in this cream cheese pumpkin pie recipe by Taste Recipes.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h3>What type of pumpkin is best for this recipe?<\/h3>\n<p>Canned solid-pack pumpkin is best for making this pumpkin pie with cream cheese recipe because it has a smooth texture and consistent moisture content. Make sure to use pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.<\/p>\n<h3>Why is my pie cracking?<\/h3>\n<p>A cream cheese filling can crack if it&#8217;s overbaked or if the oven temperature is too high. To prevent cracking, avoid overmixing the batter, and keep an eye on the bake time, removing the cheesecake when the center is still slightly jiggly. Letting the cheesecake cool gradually also helps.<\/p>\n<h3>What\u2019s the best way to prevent the crust from getting soggy?<\/h3>\n<p>Prebaking the crust ensures it stays crisp when the filling is added. If you\u2019re concerned about the crust becoming soggy, you can brush the baked crust with a thin layer of melted chocolate or egg white before adding the filling to create a moisture barrier.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it&#8217;s delicious. \u2014Kim Wallace, Dennison, Ohio<\/p>\n","protected":false},"author":7061,"featured_media":2082779,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306910,304173,304423,304328,306936,306361,304288,305487,304338,304390,303966,304435,304408,304368,303887,306848,304348,304268,306387,303991,306336,307759,324623,304388,304150,303883,304468,307614,304403],"categories-v2":[308500,310461,309438,309906,309455,308821,308988,308984,308481,309934,340265,259620,310796,308992,308761,308495,308837,308813,308745,308478,309603,309000,259483,312294,308515,312199,312318,310724,309177,308752,309434,308476,308875,310591,308812],"coauthors":[343536],"recommended_recipes":[{"post_title":"Strawberry Cream Cheese 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Cream","post_link":"\/recipes\/pumpkin-cream-cheese-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Cheesecake-Ice-Cream_EXPS_TOHD24_163424_JenaCarlin_10.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cream-Cheese-Pumpkin-Pie_EXPS_TOHD24_38485_ChristineMa_11.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-pumpkin-pie\/","name":"Cream Cheese Pumpkin Pie","datePublished":"2018-01-01","dateModified":"2024-10-29","prepTime":"PT45M","cookTime":"PT40M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Cream-Cheese-Pumpkin-Pie_EXPS_TOHD24_38485_ChristineMa_11.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"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.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pie crust","text":"Preheat the oven to 350\u00b0F. In a small bowl, mix the crushed cookie crumbs, flour and melted butter until fully combined. Press the mixture evenly into the bottom and up the sides of an ungreased 9-inch deep-dish pie plate. Bake the crust for 9 to 11 minutes or until it's lightly browned. Set the pie plate on a wire rack to cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cream-Cheese-Pumpkin-Pie_TOHD24_38485_ChristineMa_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the filling","text":"In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Add the pumpkin, flour, milk, cinnamon, ginger, nutmeg and cloves, and continue mixing until the ingredients are fully incorporated. Add the eggs, and beat on low until they're just combined, being careful not to overmix.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cream-Cheese-Pumpkin-Pie_TOHD24_38485_ChristineMa_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cheesecake","text":"Pour the filling into the cooled crust, spreading it evenly. Bake the cheesecake at 350\u00b0 for 40 to 50 minutes, or until the center is almost set but still slightly jiggly. If necessary, cover the edges with foil during the last 15 minutes to prevent overbrowning. Cool the cheesecake on a wire rack for one hour, then refrigerate it for at least four hours before serving. Top the cheesecake with whipped cream, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cream-Cheese-Pumpkin-Pie_TOHD24_38485_ChristineMa_3.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Joy Manning"}],"nutrition":{"@type":"NutritionInformation","calories":" 458 calories","fatContent":"27g fat (13g saturated fat)","cholesterolContent":"124mg cholesterol","sodiumContent":"258mg sodium","carbohydrateContent":"48g carbohydrate (33g sugars","fiberContent":"2g fiber)","proteinContent":"7g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.678571,"reviewCount":28,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes576"},"reviewBody":"<p>I made this Cream Cheese Pumpkin Pie as one of my Thanksgiving desserts last year and everyone loved it.  The filling is creamy and has a delicious pumpkin flavor. I will be making it again this year by popular demand!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sagami"},"reviewBody":"This is a  pumpkin pie NOT a cheesecake.  I love this pie, this will be my 4th year making it for Thanksgiving","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"christinebbd"},"reviewBody":"I made 2 of these for Thanksgiving dinner.  They were delicious, just the right amount of spices.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"abreendre"},"reviewBody":"I'm always looking for easy around the holidays.  This was great.  My husband isn't a cheesecake fan, but he loved it.  Enough cheesecake to make me happy and enough pumpkin pie for him.  I agree about deep dish pie plate, it is a must for perfect pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"WJSymons"},"reviewBody":"This is a great recipe; in my opinion, it's better than regular pumpkin pie.  I served it tonight for dessert and there wasn't a crumb left over.  It's a keeper.  Very delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cherwitt"},"reviewBody":"My daughter at the last minute decided she wanted to try to make a pumpkin pie for Thanksgiving and found this recipe.  She is a beginner baker and was able to complete this from start to finish with little help and it turned out delicious.  The texture was very light and fluffy and the crust was delicious.  We had some left over filling that we put in ramekins and enjoyed with some whipped cream.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jogeng09"},"reviewBody":"This is good, but not outstanding.  It's a little richer than pumpkin pie, not quite as heavy as a cheesecake might be, and not very different from either one.  The flavor was good and we all enjoyed it, but I don't know if I'll make it again.  I gave it 4 stars instead of 3 only because of the pecan shortbread crust ... we really liked that, and it was a unique touch that raised this dessert a little above the ordinary.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susie"},"reviewBody":"I made this... my first pie ever and was fantastic!!! I altered the recipe slightly. Will definitely make this again!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joanweid"},"reviewBody":"I made it dessert for Thanksgiving dinner.  Everyone loved it even woithout the whipped cream.  I would definately make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kattassah"},"reviewBody":"Very tasty but more like pumpkin pie than a pumpkin cheesecake, which was what I was expecting. Easy to prepare.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cblume"},"reviewBody":"It was good.... But not a wow.  Trying to be two things at once and felt like it wasn't great at either.  Will make a pie or cheesecake next time.  good flavor for the most part.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Timbergurl1"},"reviewBody":"I don't eat pumpkin pie, but my extremely picky husband gave this his thumbs up, so it must be very good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mjlouk"},"reviewBody":"This was so easy to make and very tasty!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pammy88"},"reviewBody":"I made this for the first time last year at Thanksgiving. It was outstanding. I try to tone down the caloric content of Thanksgiving desserts, but this pie is worth the calories.  Wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Uniquesew"},"reviewBody":"I'm making this recipe for a second time this year.  My daughter needs gluten free recipes and I can use gluten free pecan cookies and a gluten free flour mixture in the crust.  It came out great.  The only drawback (which I found out the first time I made it) is that the package of gluten free cookies isn't quite enough for the crust, so I have to buy 2 boxes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Karen"},"reviewBody":"the best pumpkin pie","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KrisTX"},"reviewBody":"I am trying out recipes for Thanksgiving and this will be on the menu! Very Good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"richerd42"},"reviewBody":"This has a very good flavor and texture.  The crust really adds a wonderful flavor","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Suz1229"},"reviewBody":"Soooooooo Delish.  I had a regular pie crust in the freezer, which I thawed and cut Maple leaves out.  Baked them on a cookie sheet, sprinkled with cinnamon and sugar and used them to decorate top of pie.  Made sure there were enough for each separate slice.  What a big hit it was and pretty to look at too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tall1"},"reviewBody":"The pie was ok but nothing special.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wieter"},"reviewBody":"This is a tasty recipe but I did not feel it was worth the extra calories and fat.  The taste wasn't much different from my regular pumpkin pie.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MLM216"},"reviewBody":"We really liked is recipe. In fact, my Mom requested another one 2 days after I made my 1st cheesecake. :) Thanks for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"38485","romance_copy_dek":"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.","enhanced_recipe_title":"Cream Cheese Pumpkin Pie","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups finely crushed pecan shortbread cookies","IngredientText":"2 cups finely crushed pecan shortbread cookies"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon all-purpose flour","IngredientText":"1 tablespoon all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter, melted","IngredientText":"3 tablespoons butter, melted"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>FILLING:<\/b>","IngredientText":"<b class='sIngredient'>FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (one 8 ounces, one 3 ounces) cream cheese, softened","IngredientText":"2 packages (one 8 ounces, one 3 ounces) cream cheese, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup sugar","IngredientText":"1 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (15 ounces) solid-pack pumpkin","IngredientText":"1 can (15 ounces) solid-pack pumpkin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons all-purpose flour","IngredientText":"3 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon milk","IngredientText":"1 tablespoon milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon each ground ginger, nutmeg and cloves","IngredientText":"1\/4 teaspoon each ground ginger, nutmeg and cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 eggs, lightly beaten","IngredientText":"3 eggs, lightly beaten"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Whipped cream, optional","IngredientText":"Whipped cream, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cream-Cheese-Pumpkin-Pie_EXPS_TOHD24_38485_ChristineMa_11.jpg","RecipeId":38485,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Cream Cheese Pumpkin Pie Recipe photo by Christine Ma for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Cream-Cheese-Pumpkin-Pie_EXPS_TOHD24_38485_ChristineMa_11.jpg","ContributorId":null,"Firstname":"Kimberly","Lastname":"Wallace","City":"Dennison","StateDescription":"Ohio","IsCommunityCook":true,"ContributorAttachmentFileName":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/76\/75x75\/CP_Wallace_64344_a.jpg","TimeCallout":"Prep: 45 min. 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