Paradise Pumpkin-Cheese Pie
A creamy, spiced pumpkin pie with a rich cream cheese filling, perfect for fall gatherings and dessert lovers seeking comfort with warm cinnamon and nutmeg flavors.
Ingredients
Instructions
- Combine softened cream cheese, sugar, and vanilla, mixing until well blended.
- Add egg; mix well.
- Pour the cream cheese mixture onto the bottom of the unbaked pastry shell.
- Combine canned pumpkin, evaporated milk, sugar, cinnamon, and nutmeg; mix well.
- Carefully pour the pumpkin mixture over the cream cheese layer.
- Bake at 350°F for 65 to 70 minutes, or until set.
- Cool the pie; brush with maple syrup before serving.
Tips & Substitutions
For a smoother cream cheese layer, ensure the cream cheese is fully softened before mixing. If you prefer a less sweet pie, reduce the sugar in the pumpkin mixture. You can use an alternative crust like a graham cracker crust for a different flavor. For a spiced twist, consider adding a pinch of ginger or allspice to the pumpkin filling.
Serving Suggestions
This pie is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve with Big Mama'S Cranberry Salad for a contrast of flavors. It makes a wonderful dessert for holiday gatherings or as a special treat alongside coffee.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 3-4 days. To reheat, place individual slices in the microwave for about 20-30 seconds or warm in a preheated oven at 350°F for 10 minutes, ensuring it's heated through before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Paradise Pumpkin-Cheese Pie contains roughly 941 calories, with 12g protein, 113g carbohydrates, and 52g fat. It is an excellent source of dietary fiber (86% of the Daily Value), calcium (29% of the Daily Value), and iron (28% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 24g of dietary fiber toward your daily target.
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, but you will need to cook and puree it first. Make sure to use a sweet variety like sugar pumpkin for the best flavor. Fresh pumpkin may also have a different moisture content, so adjust the evaporated milk accordingly.
What can I substitute for cream cheese?
If you're looking for a lighter option, consider using Greek yogurt or a vegan cream cheese alternative. These substitutes will change the flavor slightly, but they can still provide a creamy texture. Just ensure that the alternative is thick enough to hold its shape in the pie.
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 but is not liquidy. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs. Remember that the pie will continue to set as it cools.
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).