Pumpkin Cream Cheese Pie
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.
Servings: 6 people
Calories: 509kcal
Ingredients
- 1 unbaked deep dish pie crust
- 1/2 pkg cream cheese, softened
- 1/2 cup honey
- 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
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.
Video
Nutrition
Calories: 509kcal