So almost everyone loves traditional pumpkin pie, but I can never eat to much cause the texture kinds gets to me – weird I know. BUT i love the flavor SOOOO enter this cream cheese pumpkin pie. It’s AMAZING the flavor I love but with a creamy with a smooth texture! My sister made it a few years ago for me and now it’s all I use! AND with the swirls on top it’s pretty!
AND I have a video for you! Not just this recipe but also my Sour Cream Lemon Pie, Coconut Cream Pie AND my Pecan Tart (available in the Thanksgiving ecookbook). YUM! what pies are you making this year?
While I love switching up pie crusts I will say that THIS pie, IMO, is best with a classic flaky crust! AND don’t you LOVE my pumpkin shaped pie pan! IT’S SO CUTE! seriously I love it. although it literally only works for pumpkin pie! I like to roll out a little extra dough and cut out some leaves to add on top as well.
As for the swirls – I would say don’t over swirl – I did that one year and you could barely see them on top – it’s not much it’s more for the look than the texture. The swirls should sit on top and not sink into the pie. I recommend starting with some larger plops, rather than a bunch of small ones before swirling to keep the thick look to them. Also with this pan I stuck with up and down lines to stick with the pumpkin look – but swirls are super pretty too!
- 1 flaky pie crust, uncooked
- 1 C sugar
- 3 Tbsp flour
- 11 oz cream cheese
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 3 eggs
- 1 15 oz can pumpkin
- 1 Tbsp milk
- Preheat oven to 375.
- Beat sugar, flour and cream cheese on low until smooth.
- Put aside 1/2 C of the cream cheese mixture in a small bowl.
- Add remaining ingredients to the rest of the cream cheese mixture except the milk.
- Beat on medium speed, scrapping bowl constantly, until smooth.
- Pour into crust.
- Stir milk into reserved cream cheese mixture.
- Spoon over pumpkin mixture.
- Cut though cream cheese and pumpkin with knife in S Shaped curves in one continuous motion for marbled design.
- Cover edge of crust to prevent burning. Bake 45-60 min (you want just a SLIGHT jiggle in the center). Remove the crust cover during the last 15 min of baking. Cool 30 min. Refrigerate overnight. Serve with fresh whipped cream
What are your favorite pies at Thanksgiving? I have a few on my list! A chocolate fudge, a coconut cream, my sour cream lemon of course, and a chocolate chip cookie pie. I’d love to add a few more to my collection!
Thanksgiving Dinner:
Ashlee
Yum, this looks so delicious. I love pumpkin pie, but I think it would be so much better with the cream cheese in it! I wish I had gotten to taste this, and can’t wait to make it!
oh it really is! You guys totally should have taken some with you! I never did take more pictures of it!
So pretty! I am not a pumpkin pie fan, but I do love cream cheese!
If you like pumpkin flavor but not pumpkin pie (like me) you might like this! There’s just something about pumpkin pie texture that I don’t love.
This looks beautiful! Could you use a graham cracker crust with this recipe?
you totally could! I love mixing crusts up! let me know what you think!
I used graham cracker crust! I hope it turns out good!!!! Looks good. Only thing making me nervous is the crust b/c the graham cracker crumbles so easy. Fingers crossed!
how did it turn out? I’m wondering what you thought? I like doing a pecan nilla wafers crust with my pumpkin cheesecake so I bet it would be great with this pie too!
It turned out really good. I put tin foil around the edges so it wouldn’t burn. Also I don’t know if this had to do with it or not but I had to cook my pie for 2 hours and 10 mins. It was mushy in the middle and after the 2 hours it had become more intact. I don’t know if this had to with the ready to use pie crust or not. With the tin foil it didn’t burn being in that long.
Oh and Pecan Nilla Wafer sounds AMAZING!!!!!!!
it could be your oven temp, do other things take longer? my oven is 25 degrees off! Also graham cracker crusts are thicker, or if you had a metal pan it would change it as well, vs a raw crust in a glass pan! I’m glad you waited, went with your gut and cooked it longer!
Yeah things do take longer!!! I never even thought of that! It was a really good pie and was a hit at the feast. Stole the heart of the woman of the house, Big Grandma, who had to hide it so she could have more when all the company left. 🙂
get yourself an oven thermometer! I couldn’t bake without one. Find your true oven temp, and find hot and cold spots in the oven. super cheap and totally worth it!
Trying this as I type. I have made many very much the same. I changed a couple of things, wish me luck.
Good luck!
To use graham cracker or cookie crust, Microwave pumpkin ingredients until beginning to thicken well, before pouring into crust, then add the extra cream cheese swirl. That way the pie doesn’t take as long to bake and burn the crust.
thx for the suggestion! I have never tried that.
Hi Ashlee!
Just finished making the recipe and it looks delicious. Just curious he separate cream cheese is suppose to be mixed with the milk right? Do you use a certain milk? Should the mixture come out liquidy or is it still kind of hard? I don’t know if I did it right because I had a hard time making the marble.
I use whole milk for everything, it was still a little thicker, but it did swirl okay.