My easy pumpkin cream cheese pie recipe is so decadent and creamy and made with canned pumpkin, cream cheese, evaporated milk, pumpkin pie spice, and honey.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Dessert
Cuisine: American
Keyword: creamcheese, pie, pumpkin
Servings: 6people
Calories: 509kcal
Ingredients
1unbaked deep dish pie crust
1/2 pkgcream cheese, softened
1/2cuphoney
1/2tspvanilla extract
1 cupcanned pumpkin
1/2 cupevaporated milk
2large eggs
1/4 cupgranulated sugar
2tsppumpkin pie spice
Instructions
Beat cream cheese and 1/4 cup of honey in a mixing bowl until smooth and creamy. Put this in another bowl and set it aside.
1/2 pkg cream cheese, softened, 1/2 cup honey
In the same mixing bowl just used place pumpkin, milk, eggs, remaining honey, vanilla, sugar, and pumpkin pie spice. Mix until blended well.
1/2 tsp vanilla extract, 1 cup canned pumpkin, 1/2 cup evaporated milk, 2 large eggs, 1/4 cup granulated sugar, 2 tsp pumpkin pie spice
Pour the pumpkin pie filling into the unbaked pie shell.
1 unbaked deep dish pie crust
Drop the cream cheese mixture in dollops over the pumpkin mixture. Swirl lightly with a butter knife.
Bake at 325 for 50-60 mins or until a knife inserted in the center comes out clean.