November is the perfect time to enjoy pumpkin-flavored treats, especially this cream cheese pumpkin pie. What makes this pie different from pumpkin cheesecake? It's more like a pumpkin pie stacked on top of a layer of cream cheese filling, which means you can really taste the pumpkin flavor.
For as long as I can remember, my mom has made this cream cheese pumpkin pie for every Thanksgiving. But you don't need to wait until the holidays to make this pie - you could make this simple recipe for dessert any time, even on a busy weeknight. This recipe comes together quickly, thanks to a few shortcuts (like ready-made dough).
1 9” pre-baked pastry shell OR 1 roll of refrigerated pie dough
8 ounces cream cheese, softened
¼ cup sugar
½ tsp vanilla
1 cup evaporated milk
1¼ cup pumpkin puree
½ cup sugar
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
Dash of salt
Preheat your oven to 350°F. If you're using ready-made refrigerated pie dough, unroll it over your pie dish. Gently press it into the shape of the pie. If the dough is hanging over the side of the dish, turn the edges under. You can then press the edges down with the tines of a fork all the way around the edge of the dish. Pre-bake the pie crust based on the package instructions.
Cream cheese layer: Combine the softened cream cheese, ¼ cup sugar, and ½ teaspoon vanilla. Add in one egg and mix well until combined. Spread cream cheese mixture across the bottom of the unbaked 9” pastry shell.
Pumpkin layer: Slightly beat the remaining two eggs in a large bowl. Add in the evaporated milk, pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt. Stir until combined. Slowly pour the pumpkin mixture over the cream cheese mixture.
Bake the pie for 65 to 70 minutes. Let cool before serving. Top with whipped cream if you like! Enjoy!