Pumpkin Cheese Pie

READY IN: 1hr 10mins
Recipe by Rita1652

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


  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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a