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Cream Cheese Pumpkin Pie Recipe

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★★★★★

4.6 from 65 reviews

This Cream Cheese Pumpkin Pie combines a velvety pumpkin spice pudding filling with a rich cream cheese base, all nestled in a crunchy graham cracker crust. Topped with a sweet and nutty brown sugar pecan crumble, this pie offers a delightful texture contrast while embodying all the warm, festive flavors of pumpkin spice. It’s perfect for a fall dessert that requires no baking of the filling, just a quick bake for the topping and then chilling to set.

Ingredients

Scale

Topping

  • ⅜ cup brown sugar
  • ⅜ cup chopped pecans
  • ⅛ cup all purpose flour
  • 2 tablespoons melted butter

Filling

  • 5 oz evaporated milk
  • 3.4 oz pumpkin spice instant pudding mix (small box)
  • 2 (8 ounce) cream cheese blocks
  • ⅓ cup pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon

Other

  • 1 (9-inch) pre-made graham cracker crust

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for the topping bake.
  2. Make Brown Sugar Pecan Topping: In a small mixing bowl, combine brown sugar, chopped pecans, all purpose flour, and melted butter. Stir until all ingredients are evenly mixed to form the topping.
  3. Bake Topping: Spread the topping mixture evenly onto the prepared baking sheet. Bake for 6-8 minutes until golden and fragrant. Remove from the oven and let cool completely before breaking into small pieces.
  4. Prepare Pumpkin Spice Pudding Mixture: In a medium mixing bowl, combine the evaporated milk and pumpkin spice instant pudding mix. Beat on medium speed for 2 minutes until the mixture thickens.
  5. Beat Cream Cheese: In a large bowl, beat the cream cheese for about 3 minutes until it becomes light and fluffy.
  6. Add Pumpkin and Spices: Add the pumpkin puree, pumpkin pie spice, and ground cinnamon to the cream cheese. Beat until fully combined and smooth.
  7. Combine Mixtures: Slowly beat the thickened pudding mixture into the cream cheese and pumpkin mixture until evenly blended.
  8. Fill the Crust: Spoon the pumpkin cream cheese filling into the pre-made graham cracker crust and spread it evenly with a spatula.
  9. Add Topping: Crumble the cooled brown sugar pecan topping over the pie filling, distributing it evenly to create a crunchy layer.
  10. Chill Pie: Cover the pie and refrigerate for at least 4 hours to allow the filling to set properly before serving.

Notes

  • Ensure the cream cheese is softened at room temperature for easier mixing and a smoother filling.
  • You can prepare the topping a day ahead and keep it stored in an airtight container.
  • For a nut-free version, omit pecans from the topping or substitute with seeds like pumpkin seeds.
  • This pie is no-bake for the filling, ideal for a quick and easy Thanksgiving dessert.
  • Allow the pie to chill for at least 4 hours, but overnight chilling will provide the best texture.

Keywords: cream cheese pumpkin pie, pumpkin spice pie, no bake pumpkin pie, pecan topping, fall dessert, Thanksgiving dessert

Find it online: https://todayquickmeals.com/cream-cheese-pumpkin-pie-recipe/