Pumpkin Cheese Pie

READY IN: 1hr 10mins
Rita~
Recipe by Rita~

I was making a pumpkin pie and didn't have any kind of milk so I used cream cheese and it was great.

Top Review by justcallmejulie

I took it a step even closer to cheesecake and doubled the cream cheese. It was still not dense like a cheesecake, but it was very good. I had a 29 ounce can of pumpkin so I just added the extra. I also put a little graham cracker crust under it and made it in one spring-form pan. I can tell that if you just used 8 ounces of cream cheese that it would be more like pumpkin pie, and that it would be delicious. I liked the amount of spices that recipe called for. Certainly more zip to it than the recipe that was printed on the can of pumpkin puree. I also topped this with some SarShir, Iranian breakfast cream that I had mixed with some sugar and vanilla - it's like cream frache. I brought this to a family party and everyone raved about it. Very good Rita!

Ingredients Nutrition

Directions

  1. In a food processor process cream cheese and sugars till fluffy.
  2. Add the rest of the ingredients to just mix inches Place crust in 2 pie pans and pour in filling distributing evenly.
  3. Bake in a 425 degree preheated oven for 15 minutes.
  4. Lower heat to 325 and bake for 45 more minutes.
  5. Remove and serve chilled with whipped cream.
  6. Enjoy!

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