Pumpkin Cream Cheese Pie Recipe

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This old-fashioned pumpkin cream cheese pie has a layer of tangy cream cheese on top of a classic pumpkin filling. It would look great on any Thanksgiving table.

INGREDIENT

-1 9-inch pie crust unbaked For the cream cheese layer: -8 ounces cream cheese softened -¼ cup granulated sugar -1 teaspoon pure vanilla extract -1 large egg For the pumpkin layer: -1 ¼ cup pure pumpkin puree -1 cup evaporated milk -2 large eggs -½ cup brown sugar -1 teaspoon cinnamon -½ teaspoon ground ginger -½ teaspoon nutmeg -¼ teaspoon cloves -⅛ teaspoon salt

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INSTRUCTION

Preheat oven to 350°F. Crimp 9-inch pie pan crust edges. Store refrigerated until use.

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Step 1

Mix cream cheese, sugar, and vanilla with an electric mixer until smooth. Making egg creamy. Set aside.

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Step 2

Combine pumpkin, evaporated milk, and eggs in a large bowl. Mix pumpkin, brown sugar, and spices from another bowl. Whisk well.

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Step 3

Remove pie crust from fridge and place on rimmed baking sheet. Evenly spread cream cheese. Instead of dipping, slowly pour pumpkin mixture over cream cheese.

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Step 4

Bake until sides are crisp and center jiggly, 60–70 minutes. After cooling on a rack to room temperature, cover and refrigerate for 4 hours to set before serving.

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Step 5

Pumpkin Gooey Butter Cake Recipe 

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