PUMPKIN CREAM CHEESE PIE
Pumpkin Cream Cheese Pie is a pumpkin pie with a cream cheese swirl that makes this dessert the perfect combination of pumpkin pie and cheesecake.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 6h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Place the unbaked pie crust in a 9-inch pie pan. Cinch the edge of your pie crust to create your desired shape.
- Dock the crust (poke holes in the crust with a fork) before baking OR use pie weights. (See the section above for tips on making a perfect pie crust.)
- Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.
- In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy.
- Reserve 1/2 cup of the cream cheese mixture and set it aside.
- To the remaining cream cheese mixture in the large bowl, add the pumpkin. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Beat on medium speed until smooth.
- Pour the mixture into the baked crust.
- Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Blend until smooth and creamy.
- Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture.
- Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. This will give the pie that beautiful marbled look.
- Bake the pie for 20 minutes. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes.
- Remove the pie from the oven and let it cool on the counter for 30 minutes.
- Transfer the pie to the refrigerator to let chill for 4-5 hours before serving.
Nutrition Facts : Calories 417 kcal, ServingSize 1 serving
CREAM CHEESE PUMPKIN PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN CREAM PIE
Steps:
- Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
- In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
- Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
- For Whipped Cream:
- In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .
PUMPKIN CREAM CHEESE PIE
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
Time 1h20m
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, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
NO-BAKE PUMPKIN PIE WITH CREAM CHEESE
A light no-bake pumpkin pie with cream cheese.
Provided by Sarabeth Emet
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
- Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
- Cover and refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g
CREAMY PUMPKIN PIE WITH RICOTTA CHEESE
This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.
Provided by Kirsten
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
- Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g
SPLENDA PUMPKIN PIE
I originally got this recipe from a grocery store ad flyer and LOVE it because it uses Splenda instead of sugar. My diabetic family members love it and I do too! It's terrific!
Provided by Radish4ever
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
- Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
- Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
- Cool the pumpkin pie before cutting into 8 servings.
- Cooking time does not include time to cool.
Nutrition Facts : Calories 180.9, Fat 10.3, SaturatedFat 4.3, Cholesterol 91.7, Sodium 174, Carbohydrate 16, Fiber 0.5, Sugar 1.6, Protein 6.5
SPLENDA PUMPKIN CHEESECAKE
Make and share this Splenda Pumpkin Cheesecake recipe from Food.com.
Provided by internetnut
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Combine crumbs and melted margarine. Press into bottom of 9.
- inch springform pan. Place in freezer while preparing filling.
- For filling: In large mixing bowl with mixer at medium speed, beat cream.
- cheese until soft and creamy. Add remaining ingredients; beat at low.
- speed until blended and smooth, about 1 minute.
- Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
- sides begin to pull away from pan and filling is set.
- Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
- on rack to room temperature. Cover; refrigerate for 2 hours or until.
- serving time.
PARADISE PUMPKIN PIE WITH CREAM CHEESE
Serve a slice of paradise when you make our Paradise Pumpkin Pie with Cream Cheese recipe! This layered pumpkin pie with cream cheese is a perfect Thanksgiving dessert that people of all ages will love.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Prepare crust in 9-inch pie plate as directed on package for one crust filled pie.
- Beat cream cheese, 1/4 cup sugar and vanilla with mixer until blended. Add 1 egg; mix well. Pour into crust.
- Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
- Bake 1 hour 5 min. or until center is set. Cool completely.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
DIABETIC PUMPKIN CREAM CHEESE SQUARES
The fall season is the time when we prepare pumpkin and apple dishes because that's what is commonly harvested around this time. But with this recipe, you can prepare these year-round (and you'll want to once you try them!!) thanks to canned pumpkin. Keep in mind this is not pumpkin pie filling, but just plain pumpkin.
Provided by Redneck Epicurean
Categories Cheesecake
Time 45m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Grease a 9x13 pan.
- For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
- For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
- Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
- Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.
Nutrition Facts : Calories 79.8, Fat 4.8, SaturatedFat 0.8, Cholesterol 24, Sodium 183.3, Carbohydrate 6.9, Fiber 0.7, Sugar 0.5, Protein 2.5
PUMPKIN CREAM CHEESE LAYER PIE
Make and share this Pumpkin Cream Cheese Layer Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h30m
Yield 1 9in pie
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
- Beat in 1 egg; spread mixture in the unbaked pastry shell.
- Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
- Blend in the 2 beaten eggs and milk.
- Pour pumpkin mixture over cream cheese layer.
- Bake for about 50-60 mins, or until set.
- Cool pumpkin pie thoroughly.
- Top with whipped cream if desired.
Nutrition Facts : Calories 2900.4, Fat 173.3, SaturatedFat 81.2, Cholesterol 957.1, Sodium 2241.2, Carbohydrate 276.9, Fiber 8.7, Sugar 154.5, Protein 65.8
SPLENDA EASY PUMPKIN PIE
You really can't taste the difference in this recipe compared to the regular sugar recipe. This recipe came from the Splenda Website we used it for Thanksgiving and plan to use it again for Christmas.
Provided by Chefs Apprentice
Categories Pie
Time 1h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F
- In alarge mixing bowl, stir together SPLENDA® Granulated Sweetener, molasses, salt, and cinnamon.
- When these ingredients are well mixed, stir in the egg whites followed by the pumpkin and evaporated milk.
- Pour into the pie crust.
- Bake for 1 1/4 to 1 1/2 hours in the preheated oven, or until a toothpick inserted into the pie comes out clean.
- Cool then top with whipped topping before serving.
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CREAM CHEESE PUMPKIN PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 15 mins
- Preheat oven to 375°F with rack in bottom third of oven. Unroll 1 piecrust on a lightly floured surface; lightly brush with water. Unroll remaining piecrust, and place on top of first piecrust; gently press together to seal. Roll into 13-inch round. Fit dough into a 9-inch deep-dish pie plate; fold edges under, and crimp. Freeze 15 minutes.
- Line chilled piecrust with parchment paper, and fill with pie weights or dried beans. Bake in bottom third of preheated oven until light golden brown, about 15 minutes. Remove parchment and pie weights.
- Beat together cream cheese, sugar, flour, vanilla, and salt with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Remove and reserve 1/2 cup of mixture. Add pumpkin, eggs, and pumpkin pie spice to remaining cream cheese mixture in mixer bowl; beat on low until combined. Pour into prepared crust, and spread into an even layer.
- Stir together milk and 1/2 cup reserved cream cheese mixture in a small bowl until smooth. Dollop cream cheese mixture by the spoonful over pie. Pull a knife or wooden pick through mixture to create a swirled pattern. Cover edges with aluminum foil.
CREAM CHEESE PUMPKIN PIE (NO BAKE OPTION!) - THE …
From thereciperebel.com
4.2/5 (6)Total Time 50 minsCategory DessertCalories 357 per serving
- Pie Crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
- Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Use a fork to poke holes all across the bottom and around the edges to prevent puffing.
PUMPKIN PIE RECIPE - SPLENDA®
From splenda.com
Cuisine Fall Flavors Recipes, PiesTotal Time 1 hr 15 minsCategory Splenda® Original SweetenerCalories 150 per serving
- Line the pie crust with parchment or aluminum foil. Fill with pie weights or dried beans. Bake until the edges just start to brown, 10–12 minutes. Remove the weights and foil, and bake for 5 minutes more. Remove from the oven.
- In a large bowl, stir together pumpkin, Splenda Sweetener, brown sugar, cinnamon, ginger, salt, cloves, and half-and-half. Add eggs and vanilla extract, stirring until blended. Pour filling into pie crust.
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