Layered Pumpkin Cheesecake Pie

Armstrong Studios
  • 77 mins
  • Prep: 12 mins,
  • Cook: 65 mins
  • Yield: Serves 8 to 10

This pumpkin pie is a must for the holiday table. It's made with a luscious cream cheese layer. Serve this great-tasting pumpkin pie with a scoop of whipped cream dusted with cinnamon-sugar.

What You'll Need

  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 9-inch pastry pie shell, unbaked
  • 1 1/4 cups pumpkin puree
  • 1/2 cup sugar
  • Dash salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, slightly beaten

How to Make It

  1. In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract; beat until light and fluffy. Beat in 1 egg; spread mixture in the unbaked pastry shell.
  2. Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg. Blend in the 2 beaten eggs and evaporated milk. Pour pumpkin mixture over cream cheese layer.
  3. Bake pumpkin pie at 350 degrees F for about 65 minutes, or until set. Note: If the edge is over-browning, protect with a pie shield or a homemade foil ring.​ Cool pumpkin pie thoroughly before serving.