Cream Cheese Pumpkin Pie With Pecan Crust
Cream cheese and pumpkin combine with warm spices in a creamy pie with a crunchy pecan crust, perfect for fall gatherings and pumpkin lovers alike.
Ingredients
Instructions
- Beat cream cheese and sour cream in a large bowl until smooth.
- Gradually add sugar and beat until blended.
- Add eggs, one at a time, beating just to blend after each addition.
- Transfer 1/3 cup of the cheese mixture to a small bowl and set aside.
- Add pumpkin and spices to the remaining cheese mixture and beat until blended.
- Spread the pumpkin cheese mixture in the pecan crust.
- Drop the reserved 1/3 cup cheese mixture by teaspoon over the filling.
- Gently swirl in a decorative pattern with a sharp knife tip.
- Bake about 30 minutes at 375°F or until the filling is firm.
- Cool on a rack, then cover and chill before serving.
Tips & Substitutions
To enhance the flavor of your cream cheese pumpkin pie, consider using fresh spices instead of ground ones. If you don't have sour cream, Greek yogurt makes a great substitute. For a lighter pie, you can use reduced-fat cream cheese. Make sure to beat the mixture well to avoid lumps for a smooth filling. This recipe is inspired by classic American recipes, making it a comforting choice for fall gatherings.
Serving Suggestions
Serve the cream cheese pumpkin pie chilled, garnished with whipped cream or a sprinkle of cinnamon for added flavor. It pairs beautifully with a side of coffee or a spiced chai. For a festive touch, consider serving it alongside 'Bethunes' Sweet Potato Pie for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. The pie will keep well for about 3-4 days. To reheat, place a slice in the microwave for about 15-20 seconds, or until just warm. Avoid reheating the entire pie to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Pumpkin Pie With Pecan Crust contains roughly 277 calories, with 4g protein, 44g carbohydrates, and 10g fat. It is a good source of calcium (12% 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 make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just bake and cool it completely, then cover and refrigerate. It's best served chilled, allowing the flavors to meld together, which enhances the overall taste.
What can I substitute for the pecan crust?
If you prefer a different crust, a graham cracker crust or a traditional pie crust works well. For a gluten-free option, try a crust made from almond flour or gluten-free cookies for a delicious alternative.
How do I know when the pie is done baking?
The pie is done when the filling is firm and the edges are set, typically around 30 minutes at 375°F. A gentle shake should show minimal movement in the center. If it's still wobbly, give it a few more minutes in the oven.
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).