Cream Cheese Pumpkin Pie

Provided by: Coco and Ash

Categories: Dessert Snack

Time: 55 min

Yield: 8 servings

Number Of Ingredients: 10



Prep Time

30 mins

Cook Time

1:56 hours

Total Time

1:28 hours

1 pie crust (9 inch) (Homemade or store bought)
12 ounces softened cream cheese ((that's 1 and ½ blocks))
1 cup white sugar
15 ounce can of pumpkin puree ((not pumpkin pie filling))
3 large eggs
1 teaspoon vanilla extract
2 tablespoons milk
1/4 cup all purpose flour
1 and ½ teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
Prepping the crust
Pre-heat your oven to 350°.
Start by preparing your pie crust. You can use this homemade pie crust or you can use a store bought pie crust.
Lay your pie crust in a 9" pie dish and poke the bottom all over with a fork. This will prevent it from bubbling up. Bake in the pre-heated oven for 12 minutes then remove from the oven.
After removing the crust from the oven, add a baking dish (I use a 9x13) to the oven, fill half way with water. Add this to the bottom rack of the oven to help keep the oven moist.
Making the cream cheese pumpkin mixture
Add the softened cream cheese and sugar to a large bowl and beat with a hand mixer until smooth.
Add in the can of pumpkin puree and beat again to combine. Then add in the eggs and vanilla and milk and beat again until smooth.
Sprinkle in the flour, pumpkin pie spice, and cinnamon and beat one more time until everything is combined.
Pour the pie mixture into the pre-baked crust and then place in the oven for 40-45 minutes. (It will still look wet in the center)
When your timer has gone off, turn off the oven, prop the door about half way open, and let the pie cool in the warm oven for at least 30 minutes.
After letting it rest in the oven, you can take it out and allow it to come to room temperature. Once at room temp, place in the refrigerator for at least 4 hours. This will allow it to cool and solidify. Serve chilled and store any left-overs in the fridge for no more than 5 days.