PUMPKIN PIE RECIPE WITH CREAM CHEESE RECIPES
PUMPKIN CREAM CHEESE PIE RECIPE: HOW TO MAKE IT
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
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 - BETTYCROCKER.COM
One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.
Provided by Betty Crocker Kitchens
Total Time 5 hours 30 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
- Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 380 , CarbohydrateContent 41 g, CholesterolContent 125 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 240 mg, SugarContent 28 g, TransFatContent 2 g
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CREAM CHEESE PUMPKIN PIE RECIPE: HOW TO MAKE IT
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
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Reviews 4.7
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From tasteofhome.com
Reviews 4.7
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- 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.
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- Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
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This pumpkin cream pie recipe is a a creamy, dreamy, more mild take on pumpkin pie. Here's how to make the graham cracker crust and pumpkin filling.
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- Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
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When it comes to Thanksgiving, our eyes go right to the dessert table, searching for homemade Pumpkin Pie. With a flaky crust, smooth pumpkin filling and sweetened whipped cream, what's not to love about Pumpkin Pie? This is the best Pumpkin Pie recipe we've ever made, thanks to its incredible flavor profile and simple instructions. If there are leftovers–which are usually hard to come by–we'll even have Pumpkin Pie for breakfast!
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PUMPKIN CREAM CHEESE PIE RECIPE: HOW TO MAKE IT
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
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From tasteofhome.com
Reviews 4.9
Total Time 01 hours 20 minutes
Category Desserts
Calories 509 calories per serving
- 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.
See details
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One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.
From bettycrocker.com
Reviews 4.5
Total Time 5 hours 30 minutes
Calories 380 per serving
From bettycrocker.com
Reviews 4.5
Total Time 5 hours 30 minutes
Calories 380 per serving
- Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
See details
CREAM CHEESE PUMPKIN PIE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
Category Desserts
Calories 458 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
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Calories 458 calories per serving
- 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.
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This pumpkin cream pie recipe is a a creamy, dreamy, more mild take on pumpkin pie. Here's how to make the graham cracker crust and pumpkin filling.
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Reviews 4.5
Total Time 2 hours 20 minutes
Category Christmas, Thanksgiving, baking, breakfast, comfort food, dessert, main dish, snack
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Reviews 4.5
Total Time 2 hours 20 minutes
Category Christmas, Thanksgiving, baking, breakfast, comfort food, dessert, main dish, snack
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- Preheat oven to 300 degrees. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large Ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set." Remove from oven and allow crust to cool completely. In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.
See details
PUMPKIN PIE RECIPE - BETTYCROCKER.COM
When it comes to Thanksgiving, our eyes go right to the dessert table, searching for homemade Pumpkin Pie. With a flaky crust, smooth pumpkin filling and sweetened whipped cream, what's not to love about Pumpkin Pie? This is the best Pumpkin Pie recipe we've ever made, thanks to its incredible flavor profile and simple instructions. If there are leftovers–which are usually hard to come by–we'll even have Pumpkin Pie for breakfast!
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 20 minutes
Calories 185 per serving
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 20 minutes
Calories 185 per serving
- In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
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Make and share this Pumpkin Bars W/Cream Cheese Frosting recipe from Food.com.
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Reviews 4.6
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