Cheese Pumpkin Pie
A creamy pumpkin pie with a rich cheese topping, blending sweet and spiced flavors, perfect for fall gatherings and dessert tables that impress guests.
Ingredients
Instructions
- In a medium bowl, mix cream cheese, 1/4 cup sugar, vanilla, and 1 egg until smooth.
- Pour the cheese mixture into an unbaked pie crust.
- In another medium bowl, combine pumpkin, 1/2 cup sugar, cinnamon, salt, canned milk, and 2 eggs.
- Mix well until smooth, then pour over the cheese layer.
- Bake at 375°F (190°C) for 1 hour until set and lightly browned.
Tips & Substitutions
For a smoother filling, ensure the cream cheese is at room temperature before mixing. If you're short on time, you can substitute the canned pumpkin with fresh pumpkin puree. For a twist, try adding a pinch of nutmeg or ginger to the pumpkin mixture. This pie is also delicious when served chilled, so feel free to make it a day ahead of serving.
Serving Suggestions
Serve this Cheese Pumpkin Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with the Hot Cocoa Cake for a festive dessert spread. For a complete meal, consider serving it alongside a light salad or roasted vegetables, balancing the richness of the pie.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep for about 3-4 days. To reheat, place slices in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes, just until warmed through. Avoid overheating to maintain the creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Pumpkin Pie contains roughly 530 calories, with 7g protein, 79g carbohydrates, and 19g fat. It is an excellent source of iron (20% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1281mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just cook and puree the pumpkin until smooth. You'll need about 1 1/4 cups of pureed fresh pumpkin, which should yield a similar flavor and texture to canned pumpkin. Make sure to drain any excess moisture for the best results.
What can I use instead of cream cheese?
If you're looking for a substitute for cream cheese, you can use ricotta cheese for a lighter texture, or a dairy-free cream cheese alternative if you're following a vegan diet. Greek yogurt can also work in a pinch, but it may alter the flavor slightly.
How do I know when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle without being liquid. It should also be lightly browned on top. If you're unsure, you can insert a toothpick into the center; it should come out mostly clean with a few moist crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).