I made this recipe and the pumpkin mixture came out horribly runny when I pulled it out of the fridge the next morning. You could also stir in some melted chocolate or even white chocolate to your cheesecake layer, making it chocolate pumpkin pie. Spoon into pie shells. Cut in cold butter with a pastry cutter (or use your hands!) One delightful dessert...two great tastes! I appreciate your help. Refrigerate until chilled and set, at least 6 hours, overnight is preferable. And as much as we love the well-balanced flavor and pretty presentation of this pie, our favorite thing about it might just be the fact that it can be made the day before! Make the pie up to 24 hours ahead; cover and refrigerate. 2 Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Looks great, thank you ? or 9 inch) 1 cup cold 2% milk or half-and-half 1 can (16 oz.) sugar 1-1/2 cups thawed COOL WHIP Whipped Topping 1 ready-to-use graham cracker crumb crust (6 oz. Chocolate chip pumpkin ? Use a ready crust or homemade graham cracker crust. … Really disappointed. Their biggest surprise was pumpkin pie, they never heard of it and were quite Leary to try it, (we tried their vegimite so they kinda felt obligated)…. Beat on medium speed, scraping bowl constantly, until smooth. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Make sure to follow the instructions closely when making the cream cheese swirl. Add cream, sugar and vanilla and beat until combined. Combine pumpkin, cream cheese, and spice in mixer until well blended. room temperature (2 8oz or 250g packages). Pour on top of chilled cream cheese layer. Just keep these two tips in mind, it’s very important to used canned pumpkin, instead of pumpkin pie filling. If desired, sprinkle cooled pie with chopped pecans. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Get my secrets for meals that bring your family to the table! Gradually add sugar and beat until blended. Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. My daughter and I tried this yesterday. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. Turn pie plate one-fourth turn and repeat. I am going to try this with a pecan Shortbread crust! Preheat oven to 325 degrees F. For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie … PHILADELPHIA Cream Cheese, softened 1 Tbsp. Beat on medium speed, scraping bowl constantly, until smooth. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Bake about 8 minutes or until light golden brown. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Pour into graham cracker crust. Privacy Policy Privacy Tools. Add sour cream; mix well. Maybe a pumpkin pie with a cinnamon roll crust and then drizzle the icing all over! Mix remaining 1/2 cup sugar, remaining 2 eggs, pumpkin, milk, spices and salt, carefully pour over cream cheese mixture. Do you prefer Slow Cooker or Instant Pot? I also like to do things my way, which means improvising and breaking the rules when necessary. Save my name, email, and website in this browser for the next time I comment. If you forget to add milk to the cream cheese mixture, it will make the mixture stiff and you’ll have a harder time creating the swirl effect. Pour into crust. Published on October 30, 2019 / Last updated on November 19, 2020. I will admit again (as I’ve admitted before) — it’s the hubs who is the pumpkin fanatic. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. I WOULD CRUSH UP SOME HOMEMADE PRALINES AND SPRINKLE ON THE TOP. Reduce oven temperature to 375 degrees. anything is yummy! My name is Ashley Fehr and I love creating easy meals my family loves. Store covered in refrigerator. Pumpkin-Cream Cheese Pie with Cookie Crust. Add 1/3 cup lemon juice and 1 teaspoon vanilla and mix well. The cream cheese and pumpkin layers easy and quick to prepare needing little more than a bowl and a mixer. Create an account easily save your favorite content, so you never forget a recipe again. Cover loosely and refrigerate at least 4 hours before serving. This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream! Beat together cream cheese, sugar, flour, vanilla, and salt with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, 12 Easy & Elegant Main Courses for Christmas. It will be the texture of any other cream pie made with a homemade custard base. Spread over cooled crust and refrigerate. Place in pie plate, press down and trim the edges. I love this recipe! I would add some mini chocolate chips to the pumpkin mix after the 5 minute cooling time. Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, … Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, eggs, corn starch, and pie spice with a whisk until completely smooth. Add cream, sugar and vanilla and beat until combined. Crust should be well filled. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests. pumpkin 2 pkg. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge … Use a fork to poke holes all across the bottom and around the edges to prevent puffing. I might sprinkle some crushed Butterfinger candy bar over the top. Plain canned pumpkin allows you to personalize the flavor of your pie filling, whereas, canned pumpkin pie filling already has the sugar and spices mixed in. From sweet to savoury and everything in between, our delicious cream cheese recipes are sure to inspire your next meal. Spread over cooled crust and refrigerate. Pretty cool, right?? Copyright 2020 © The Recipe Rebel. Cool 10 minutes before spreading over cream cheese layer. Bake at 350 degrees F for 1 hour and 5 minutes. Spoon over pumpkin mixture. Wake up your holiday guests in the most delicious way with a spread of mini bagels, homemade cream cheese, and fruit. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling 1 tsp. 4 oz. Pie Crust: Combine flour, salt and sugar in a large bowl. Cook over medium heat, whisking frequently, until noticeably thickened thickened (mixture is pretty thick to begin with) — about 6-8 minutes. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup of cream cheese mixture in a … Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary. Have we got the pie for you! I first posted this recipe in September 2016, so it was definitely due for a refresh! Add eggs, 1 at a time, mixing on low speed after each just until blended. This cream cheese-pumpkin pie features beautiful swirls of cream cheese, which adds a subtle richness and tang that contrasts the sweet flavor of pumpkin. Gently stir in 2-1/2 cups Cool Whip. Add the pumpkin, sour cream, vanilla extract and … 6. Add pumpkin, spice and vanilla; mix well. In a small bowl combine pecans, butter and brown sugar; set aside. I’m a little late for Canadian Thanksgiving but just in time for my American friends. When we pull the pie out of the fridge today it was a soupy texture… Like putting. Add eggs; beat just until blended. Fold into Cool Whip gently, so that it stays fluffy. 🙂. Mix 1 can of sweetened condensed milk and 8 oz. Makes 8 servings Source: Philadelphia Cream Cheese Cookbook, 1988 Source: Philadelphia Cream Cheese Cookbook, 1988 One delightful dessert...two great tastes! If you’re looking for a fun twist on your holiday pumpkin pie recipe, this is it! Transfer 1/3 cup cheese mixture to small bowl. Add cherry or … Beat cream cheese and sugar in large bowl with mixer until well blended. Cream cheese anything is always a win with me, but it’s absolutely perfect paired with pumpkin here! Because it’s so classic, but it has a fun little surprise hiding underneath. Do your thing in the kitchen with Philly! Pour into crust. Scrape down the sides of the bowl. but I think this one takes the cake. Add remaining ingredients except milk to cream cheese mixture. Add eggs I at a time, beating just to blend after each addition. Gently stir in 2-1/2 cups COOL WHIP. I would add a little cinnamon and sugar to the crust while mixing and also add some of the pumpkin puree to the cream cheese filling. Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with mixer until blended. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). 2% milk or half-and-half 1 Tbsp. What did we do wrong and how can we rectify that? Stir leftover Pumpkin Cream Cheese … I have made some fantastic pumpkin desserts in the past (like this Pumpkin Cheesecake, Pumpkin Cheesecake Bars Recipe, Easy Pumpkin Pudding Cake, or Pumpkin Caramel Pecan Naked Cake!) There are no social login steps defined in Sitecore for this flow! Bake for 15-20 minutes until golden brown and set aside to cool. If you can find store bought tart shells in the freezer section of your grocery store, you could also make these into Cream Cheese Pumpkin Pie tarts, for a fun and more portable treat! Variations on this Cream Cheese Pumpkin Pie: Because I used a no bake (though you do have to cook it on the stove) pumpkin pudding, you can easily swap the traditional pie crust for a graham cracker crust and have a completely no bake pumpkin pie. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. Looking for a way to jazz up your Thanksgiving dessert table, without piling too much on your plate? Add remaining ingredients except milk to cream cheese mixture. Want a few more helpful tips before you tackle this pie? Cool 30 minutes. Also wanted to mention our Australian cousins came to visit one years around Thanksgiving, they asked what a traditional thanksgiving dinner was like, so we made them a feast they never forgot. Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Cool. Read our article on. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Easy No Bake Recipe The one key ingredient to my pumpkin pie layer is pumpkin pie … Friends — this was my first ever pumpkin pie recipe on The Recipe Rebel! YUM! LESS-, © 2020 ®/TM General Mills All Rights Reserved. Top the pie with dollops of whipped cream sprinkled with pumpkin pie spice or chopped crystallized ginger. Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making! Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Add the sugar and salt, and beat until combined. Stir milk into reserved cream cheese mixture. Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more. Add the pumpkin and beat until combined. until crumbly. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. *pudding, using voice to text sorry. Use 1 3/4 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves. Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Heat oven to 350°F. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Remove and reserve 1/2 … Beat cream cheese and sour cream in large bowl until smooth. In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. I’m sorry to hear that! And cheesecake surprises are the best kind 😉. Well, the filling is a pudding, but it shouldn’t be soupy. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Heat oven to 375°F. The cream cheese layer really added so much to the pie. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! Add eggs, 1 at a time, mixing on low speed after each addition just until blended. egg, cream cheese, refrigerated pie crust, dark corn syrup, sugar and 5 more Pumpkin Cheesecake Pie The Nerdy Chef sugar, cinnamon, milk, eggs, … They loved it. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. 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