Pumpkin–Cream Cheese Pie

 

Pumpkin–Cream Cheese Pie Recipe

 Ingredients

For the crust:

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

For the cream cheese layer:

8 ounces (225 g) cream cheese, softened

¼ cup sugar

1 egg

½ teaspoon vanilla extract

For the pumpkin layer:

1 cup pumpkin puree

½ cup sugar

½ teaspoon cinnamon

¼ teaspoon ginger

⅛ teaspoon nutmeg

¼ teaspoon salt

2 eggs

½ cup evaporated milk (or entire milk)

Instructions

1. Prepare the crust:

Preheat oven to 350°F (one hundred seventy five°C). Mix graham cracker crumbs, sugar, and melted butter until properly combined. Press calmly into the bottom of a 9-inch pie pan. Bake eight–10 minutes, then cool.

2. Make the cream cheese layer:

Beat softened cream cheese until clean. Add sugar, egg, and vanilla; mix till creamy. Spread lightly over the cooled crust.

3. Prepare the pumpkin layer:

In a bowl, whisk pumpkin puree, sugar, cinnamon, ginger, nutmeg, salt, eggs, and milk till clean.

 4. Bake the pie:

Bake at 350°F (175°C) for forty five–fifty five mins, until the middle slightly jiggles.

5. Serve:

Top with whipped cream and a dusting of cinnamon if preferred.

This pie balances the richness of cream cheese with the nice and cozy spices of pumpkin, making it creamy, clean, and flavorful. It’s perfect for circle of relatives dinners, holidays, or only a sweet treat at domestic.