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Pumpkin-Cream Cheese Pie

Pumpkin-Cream Cheese Pie is the perfect dessert for fall and holiday gatherings.
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Equipment

  • Mixing bowls 
  • Electric mixer or whisk
  • Spatula
  • 9-inch pie pan
  • Baking sheet

Ingredients
  

  • Cream Cheese Layer:
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Pumpkin Layer:
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 2 large eggs
  • 1/2 cup evaporated milk
  • Additional Ingredients:
  • 1 pie crust homemade or store-bought
  • Whipped cream optional, for serving

Instructions
 

  • Prepare the Pie Crust: Preheat the oven to 350°F (175°C). Roll out the pie crust and place it in a 9-inch pie pan, crimping the edges. Set aside.
  • Make the Cream Cheese Layer: In a bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth. Spread this mixture evenly over the bottom of the pie crust.
  • Prepare the Pumpkin Layer: In a separate bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until well combined. Carefully pour the pumpkin mixture over the cream cheese layer.
  • Bake the Pie: Place the pie on a baking sheet to catch any spills and bake for 50-60 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
  • Cool the Pie: Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
  • Serve: Slice and serve with a dollop of whipped cream, if desired.