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Pumpkin Cheese Pie

Rated as 4.15 out of 5 Stars

"Tasty cheesecake-like pumpkin pie."
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Ingredients

2 h servings 251 cals
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Place pastry-lined pie plate on a baking sheet.
  2. Beat cream cheese with an electric mixer until fluffy; gradually add condensed milk and beat until smooth. Stir in pumpkin puree, pumpkin pie spice, and eggs. Mix until well combined. Pour batter into the pie shell.
  3. Bake in preheated oven until a knife inserted 1 inch from the edge comes out clean, about 45 minutes. Allow to cool for about an hour. Serve warm.

Nutrition Facts


Per Serving: 251 calories; 19.2 g fat; 14.3 g carbohydrates; 6.3 g protein; 101 mg cholesterol; 227 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I LOVE this recipe. I got so many compliments on this pie. My Mom even wanted the recipe, and she's the Master Cook around my house! This recipe is inexpensive and tastes delicious. The only pro...

Most helpful critical review

Honestly, I figured I would give it a try but there's something about pumpkin and cream cheese that just doesn't work. I was not impressed with this recipe. I think I will stick to good ol' pu...

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I LOVE this recipe. I got so many compliments on this pie. My Mom even wanted the recipe, and she's the Master Cook around my house! This recipe is inexpensive and tastes delicious. The only pro...

Really liked this pie! I used a shortbread crust, and added 2 Tb brown sugar and 1 tsp vanilla to the filling for extra flavor. Also needed a deep-dish pie pan. I will definitely be making thi...

This pie was a big hit at my friend's holiday dinner party. Everyone raved and said I have to make it all the time! I used a graham cracker crust, and it came out delicious.

I made this for "6" servings (i only had 1.5 c pumpkin), and it filled the pie pan perfectly -- I can't imagine if I would have made it for "8". I added 2 T brown sugar and used fat free cream ...

I used this recipe for my first cooked desert at my monther-in-laws Thanksgiving dinner and it was gone in a matter of seconds--which is what everyone wanted...She even asked me to e-mail her th...

Honestly, I figured I would give it a try but there's something about pumpkin and cream cheese that just doesn't work. I was not impressed with this recipe. I think I will stick to good ol' pu...

IT WAS VERY YUMMY FOR A CHANGE OF PACE, THE KIDS KNEW IT WAS DIFFERENT BUT LOVED IT ALL THE SAME

Awesome

This was very good, but it made enough to make 2 pies. I added another brick of cream cheese to the second pie and it was even better.