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Pumpkin Cream Cheese Pie

by on July 20, 2009 in Desserts, Pies July 20, 2009 DessertsPies
3.00 Mitt(s) 2 Rating(s)2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5

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Level: Easy

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Description

Needed to use up some cream cheese, had some pumpkin in the fridge, and came up with this.

Ingredients

  • 2 cups Mashed Cooked Pumpkin Or Canned Pumpkin
  • ½ cups Cream Cheese, Softened
  • ½ cups Granulated Sugar
  • ¼ cups Packed Light Brown Sugar
  • 2 whole Eggs
  • 1 Tablespoon Cinnamon
  • ½ teaspoons Cloves
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Allspice
  • 1 teaspoon Rum Flavoring (optional)

Preparation

Preheat oven to 450 degrees (F).

Mix all ingredients together until smooth. (You can adjust spices to suit your own tastes.)

Pour into a 9 inch prepared pie shell. Bake at 450 for 15 min. then reduce oven temp. to 325 degrees (F) and continue baking for another 45 minutes or until done.

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2 Reviews

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bluebird on 12.29.2013

Too sweet! Cream cheese was chunky and did not incorporate well into the batter. 450 for 15 mins started to brown the crust. Another 10 mins at 325 and I had to cover with foil to keep crust from getting too brown. I still had to pull it out 10 mins early.

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tampabuckeye on 11.22.2012

This was just fantastic! And so simple to make! Great texture, set up perfect, though I did have to let it cook 6 minutes longer. This will be my go-to recipe for pumpkin pie.

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