Cream Cheese Pumpkin Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pumpkin pie with cream cheese both mixed into the filling and swirled on top. A significant upgrade to standard pumpkin pie, it is rich, easy to make, and a guaranteed crowd-pleaser for fall celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 refrigerated pie crust (or your favorite homemade crust)
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 12- ounces brick-style cream cheese
- 3 large eggs
- one 15-ounce can pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons milk (I used Silk Unsweetened Cashewmilk)
At a glance
PER SERVING · TIME 335M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 438mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 112mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.