PUMPKIN LAYER PIE RECIPES

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PUMPKIN CREAM CHEESE PIE RECIPE: HOW TO MAKE IT



Pumpkin Cream Cheese Pie Recipe: How to Make It image

After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. —Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

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.

Nutrition Facts : Calories 509 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

PUMPKIN CREAM CHEESE PIE RECIPE: HOW TO MAKE IT



Pumpkin Cream Cheese Pie Recipe: How to Make It image

After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. —Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

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.

Nutrition Facts : Calories 509 calories, FatContent 37g fat (21g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 40g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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