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I had the most wonderful, busy weekend with my husband, daughter, son and our future daughter-in law. We shopped for a wedding dress, went on an engagement photo shoot (I got to hold the flash, tripod and reflectors), we carved pumpkins, made a GIANT pot of chili (recipe on Wednesday), and I made a pumpkin pie! The only thing I didn’t get done was my Monday morning pie post … and some laundry … and the bills, oh shoot – I didn’t much done at all but that’s OK! We had a lovely time making a big mess. So sorry to be late – but here you go!
Even though I’ve loved Libby’s Famous Pumpkin Pie for as long as I can remember, this pie is completely fantastic too. Dare I say… I like it better? You should give it a try and let me know what you think. Cream cheese does something to the pumpkin and creates a creaminess that completely compliments all the ingredients. You’ll need cream cheese, canned pumpkin, sugar, salt, eggs, half-and-half, melted butter, vanilla, cinnamon, ground ginger, nutmeg and a 9-inch pie crust.
Preheat the oven to 350 degrees. Prepare a 9-inch pastry crust and bake it for only 5 minutes. Remove from the oven and set aside. In a large mixing bowl, beat the cream cheese until fluffy.
Add the pumpkin and beat until combined.
Add the sugar and salt and beat until blended.
Looking creamy!
In a separate bowl combine the egg, egg yolks, half-and-half, and the melted (cooled) butter. Beat until combined.
Finally add the vanilla, cinnamon, ginger and nutmeg. Blend well and pour into the prepared pie crust.
Bake at 350 degrees for 50-60 minutes or until the center is set. Remove from the oven and cool to room temperature.
Top with sweetened whipped cream if desired.
Or just eat it plain. I can promise this pie did not last long.
Pumpkin Pie Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 slices
Course: Dessert
A lovely pumpkin pie with a cream cheese filling
Ingredients
- 1 9-inch Pie Crust Recipe (see link in notes)
- 1 (8-ounce) package cream cheese, room temperature
- 2 cups canned pumpkin puree [about 1 and ⅓ (15-ounce) cans]
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 large egg, plus 2 egg yolks, slightly beaten
- ¼ cup unsalted butter, melted and cooled
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon *
- ¼ teaspoon ground ginger *
- ¼ teaspoon nutmeg *
- ¼ teaspoon ground cloves *
- Whipped cream for topping, if desired
Instructions
- Preheat oven to 350°F. Prepare a 9-inch pie crust and refrigerate for 30 minutes. Line the pastry with parchment paper and fill with pie weights or beans. Blind bake for 5 minutes, then remove the weights. Bake another 5 minutes. Set aside to cool.
- In a large mixing bowl, beat the cream cheese until fluffy. Add the pumpkin and beat until combined. Add the sugar and salt and beat until blended. Mix the egg, egg yolks, half-and-half, and the melted cooled butter together. Add the egg mixture to the pumpkin mixture and beat until combined. Finally, add the vanilla, cinnamon, ginger, nutmeg, and cloves until blended.
- Pour the filling into the prepared pie crust and bake for 50-60 minutes or until the center is set. Cool on a wire or wood rack until room temperature. Top with sweetened whipped cream if desired. Refrigerate leftovers.
Recipe Notes
- (adapted from a recipe by Paula Deen)
- * Substitute 1 3/4 to 2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg and cloves
- Try our Perfect Pie Crust in 3 Easy Steps (with VIDEO) for this recipe. Click HERE to print the recipe.
Nutrition
Calories: 316kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 185mg | Potassium: 200mg | Fiber: 2g | Sugar: 27g | Vitamin A: 9849IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
Hope you had a wonderful Halloween night! Gotta go help my daughter hand out all the candy! It’s cold here in Virginia so I bet the kids won’t be out late. Thanks so much for stopping by!
Tricia
Mary T.
Can hardly wait to try it! It smells so good. Used sourdough pie crust, and only changes to the filling were substituted 1/2 cup stevia for 1/2 cup sugar, and added 1/4 teaspoon Allspice. Also instead of using the parchment, and beans to blind bake, I had a Pyrex pie plate that fit inside perfectly. Only problem was getting it out without ruining the edge of the crust. Was able to patch it back up, but next time will fold up some foil and place between the crust and the top pie plate as a type of sling to easily remove it. Will let you know how it tasted.
Tricia Buice
Thanks Mary! Hope you enjoyed the pie.
Marisela Marroquín
Hi: I mede it 2 days ago finally, because I didn’t make any pies during the holidays last year. This pumpkin cream cheese pie recipe is creamy, silky texture, with all the traditional flavors of autumn ?. My husband couldn’t wait to eat some, but my pie ? wasn’t firm yet in the center, so when he cut a slice it was soggy, it needed to be refrigerated . Also, when I poured all the filling, it barley fit in my pie crust shell. Overall, this PUMPKIN CREAM CHEESE PIE ? RECIPE IS DELICIOUS!! I’LL RECOMMEND IT!! Keep baking ?????
Tricia Buice
Thanks for trying this luscious pie Marisela! So glad you enjoyed it. If you ever have too much filling, just pour it into a small baking pan sprayed with vegetable cooking spray and bake. It makes a nice little bite for the baker!
Kim G
Made this last night as a test recipe for Thanksgiving. This is sooooo good! I don’t bake and somehow it came out perfect the first try. I used a graham cracker crust and topped it with chopped pecans for some crunch. Thank you for this delicious recipe!
Tricia Buice
Nice! I love the changes Kim. The Graham cracker crust is probably great with this pie filling. Love pecans on top too. Glad you tested it ahead of time, as it’s always scary to make something for the first time when you need it now! Thanks for the feedback.
Nicole
Oh my goodness as I wait for my pie to finish baking I realized I only added 1 and 1/3 cups of pumpkin, not two cups. And it is not hardening in middle.
Tricia Buice
So sorry Nicole. We have all done it. It’s easy to make mistakes when baking. I hope it turned out okay – or at least edible! Hope you have a lovely holiday season.
Becky
My finished pie was, well not finished. Didn’t get firm enough to serve at all…crust was raw…what went wrong?
Tricia Buice
Hi Becky – sorry this didn’t turn out for you. I really don’t know what went wrong unless something was measured incorrectly or the pie was not baked long enough. Sometimes ovens don’t cook at the right temperature so it’s a good idea to check them every year or so. That is a delicious pie so I hope you’ll give it a chance again. The middle is a little soft, but fully stands up when sliced. Again I am sorry but hope you’ll check the baking time, ingredients, measurements and your oven temperature. Hope you have a very happy New Year.
Jennifer
This is the best pumpkin pie I’ve ever had! My mother told me that she doesn’t really care that much for pumpkin pie but now she does. I made this because I had extra cream cheese and pumpkin and an extra pie shell and I’m so glad I did. I did use the pumpkin pie spice just because I had a big bottle of it for some reason. I also didn’t have any half and half so I used part heavy cream and part milk. You know, sometimes we just have to improvise. It was amazing! Thank you so much for posting!
Tricia Buice
Oh my goodness Jennifer – you made my day! Love your adaptions and so happy it turned out well. I appreciate you taking the time to comment and hopefully it will help others when they are trying to decide whether or not to bake this pie. Thanks again – and I hope you have a wonderful holiday season!
Yvonne
Hi Tricia, I tried your recipe tonight and only got as far as prebaking the pie crust for 5 mins. I ended up with a slumped crust.????Had to throw out and start over. I’m familiar with blind baking but didn’t think it was necessary to add pie weights since you didn’t recommend it (and I haven’t prebaked for only 5 mins). I’m going to make a new crust because the filling is delicious!
Tricia Buice
Oh no Yvonne – I am so sorry the crust had problems. I didn’t use pie weights when I baked this crust – for only 5 minutes you would think it would be okay. On the eve of Thanksgiving too! The filling is worth remaking the crust and I trust you will be thrilled with it tomorrow when served to your guests. This is an old post and I will check it carefully and perhaps retest to update if needed. Thanks for the feedback and for trying our recipe. Hope you have a wonderful Thanksgiving!
Sabrina
Hi. Your recipe looks wonderful, I can’t wait to try. However, I am limited on time and was wondering if I could make the filling ahead of time? Or possibly bake the pie the day before? Would it last or get soggy? I am not sure if it would need to be refrigerated? Thanks!
Tricia Buice
Hi Sabrina – I always bake the pie the day before so I think it will be just fine. I always store it in a cold place, like an unheated garage or porch. Bring to room temperature for a few hours before serving! This one has cream cheese so I always keep leftover in the refrigerator. I don’t remember the crust getting soggy so I hope that is the case for you as well. Have a very happy Thanksgiving and thanks so much for giving it a try. We LOVED this pie! Happy holidays!
Julie
Can you substitute pumpkin pie spice for the other spices?
Tricia Buice
Hi Julie – yes you can! I also love to use Pumpkin Pie Spice. Thanks for the great question! I will update the recipe. Have a wonderful week and thanks for stopping by!
thecompletecookbook
What a fun time you have been having! Loving your recipe for pumpkin pie!<br />Have a fantastic day.<br />:-) Mandy
Foodness Gracious
This looks picture perfect and I cant wait until Thanks giving to stuff myself full of pie :)<br />Take care…
Mary
This looks great. I absolutely LOVE your fall cookie cutters. The pie is just beautiful! I love a standard pumpkin pie best of all, but this is intriguing. I think I'll make this one too! Thanks!
Anna and Liz Recipes
Love anything pumpkin! I have a few recipes for years but haven't had the time to post them yet! But your looks fantastic and it has to be good! thanks:)
Tanna at The Brick Street Bungalow
love. love. love. pumpkin pie!!! Was always my request on my birthday when I was growing up. It is one of my daughter's favorites, too. We are very partial to a recipe passed down through several generations which was originally made with butternut squash. THIS one makes me want to give a new recipe a try! Got to say it was the cream cheese that makes me intrigued! Thanks, so much,
Crystal
Wow! I made this recipe with a pumpkin and not can… I have no idea how it would taste with the can but let me tell you it was amazing! The crust I made with graham cracker… I added whipped cream and homemade cranberry sauce to it and it turned out amazing… thank you to the chef who made this recipe! My family enjoyed this said was the best they have ever had!
Tricia Buice
Thank you Crystal! Love all your adaptations. Bravo!