Cream Cheese Pumpkin Pie

Prep Time: 30 minutes

Cook Time: 1 hours

Total Time: 1 hour, 30 minutes



  • Cream Cheese Layer:
  • 1 -8 oz pkg cream cheese not softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp grated orange peel ( I didn’t have this but it turned out ok)
  • Crust:
  • 1 Frozen deep dish pie crust
  • Topping:
  • 1 cup sweetened whipped cream
  • Pumpkin Layer:
  • 1 cup mashed cooked pumpkin pulp
  • 2/3 cup half and half
  • 1/2 cup packed brown sugar
  • 1 tsp grated orange peel (Didn’t have so didn’t use)
  • 1-1/2 tsp pumpkin pie spice (1/2 t. ground cinnamon, 1/4 t. ground ginger, 1/4 t. ground nutmeg)
  • 1/8 tsp salt
  • 1 egg



  1. Place cookie sheet on oven rack. Heat oven to 350 F In small bowl beat cream cheese and sugar on low speed until well blended. Add egg, beat well. Stir in orange peel is using. Set aside.
  2. Place pumpkin in food processor cover and process until smooth. In large bowl, beat pumpkins layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Spoon pumpkin mixture over cream cheese mixture.
  3. Bake on cookie sheet 50 to 60 minutes or until set and knife inserted near center comes out clean. Cool 30 minutes then refrigerate until it’s chilled, 3 to 4 hours.
  4. Serve pie with sweetened whipped cream. Store in fridge.


High altitude (3500-6500 ft) heat oven to 375 Degrees F.

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