If you’re looking for a fun twist on your holiday pumpkin pie recipe, this is it! Save my name, email, and website in this browser for the next time I comment. Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, 12 Easy & Elegant Main Courses for Christmas. LESS-, © 2020 ®/TM General Mills All Rights Reserved. I WOULD CRUSH UP SOME HOMEMADE PRALINES AND SPRINKLE ON THE TOP. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Spread over cooled crust and refrigerate. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Preheat oven to 325 degrees F. For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie … Add cherry or … Pumpkin-Cream Cheese Pie with Cookie Crust. Pour into crust. I also like to do things my way, which means improvising and breaking the rules when necessary. Use a ready crust or homemade graham cracker crust. Stir leftover Pumpkin Cream Cheese … This cream cheese-pumpkin pie features beautiful swirls of cream cheese, which adds a subtle richness and tang that contrasts the sweet flavor of pumpkin. Make sure to follow the instructions closely when making the cream cheese swirl. In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. In a small bowl combine pecans, butter and brown sugar; set aside. egg, cream cheese, refrigerated pie crust, dark corn syrup, sugar and 5 more Pumpkin Cheesecake Pie The Nerdy Chef sugar, cinnamon, milk, eggs, … Store covered in refrigerator. sugar 1-1/2 cups thawed COOL WHIP Whipped Topping 1 ready-to-use graham cracker crumb crust (6 oz. Create an account easily save your favorite content, so you never forget a recipe again. What did we do wrong and how can we rectify that? I am going to try this with a pecan Shortbread crust! If you forget to add milk to the cream cheese mixture, it will make the mixture stiff and you’ll have a harder time creating the swirl effect. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Reduce oven temperature to 375 degrees. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling 1 tsp. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge … but I think this one takes the cake. Pie Crust: Combine flour, salt and sugar in a large bowl. I first posted this recipe in September 2016, so it was definitely due for a refresh! Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Mix 1 can of sweetened condensed milk and 8 oz. They loved it. Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. And as much as we love the well-balanced flavor and pretty presentation of this pie, our favorite thing about it might just be the fact that it can be made the day before! Add sour cream; mix well. Spread over cooled crust and refrigerate. Also wanted to mention our Australian cousins came to visit one years around Thanksgiving, they asked what a traditional thanksgiving dinner was like, so we made them a feast they never forgot. Privacy Policy Privacy Tools. Use 1 3/4 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves. There are no social login steps defined in Sitecore for this flow! Variations on this Cream Cheese Pumpkin Pie: Because I used a no bake (though you do have to cook it on the stove) pumpkin pudding, you can easily swap the traditional pie crust for a graham cracker crust and have a completely no bake pumpkin pie. I have made some fantastic pumpkin desserts in the past (like this Pumpkin Cheesecake, Pumpkin Cheesecake Bars Recipe, Easy Pumpkin Pudding Cake, or Pumpkin Caramel Pecan Naked Cake!) Add eggs I at a time, beating just to blend after each addition. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary. Do your thing in the kitchen with Philly! For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. *pudding, using voice to text sorry. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Beat on medium speed, scraping bowl constantly, until smooth. Plain canned pumpkin allows you to personalize the flavor of your pie filling, whereas, canned pumpkin pie filling already has the sugar and spices mixed in. Place in pie plate, press down and trim the edges. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests. Beat cream cheese and sour cream in large bowl until smooth. If desired, sprinkle cooled pie with chopped pecans. 🙂. Cool. Combine pumpkin, cream cheese, and spice in mixer until well blended. room temperature (2 8oz or 250g packages). Add eggs; beat just until blended. Get my secrets for meals that bring your family to the table! When we pull the pie out of the fridge today it was a soupy texture… Like putting. I would add a little cinnamon and sugar to the crust while mixing and also add some of the pumpkin puree to the cream cheese filling. It will be the texture of any other cream pie made with a homemade custard base. Beat on medium speed, scraping bowl constantly, until smooth. Stir milk into reserved cream cheese mixture. The cream cheese layer really added so much to the pie. Fold into Cool Whip gently, so that it stays fluffy. Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, eggs, corn starch, and pie spice with a whisk until completely smooth. Bake at 350 degrees F for 1 hour and 5 minutes. Cover loosely and refrigerate at least 4 hours before serving. YUM! Add pumpkin, spice and vanilla; mix well. until crumbly. Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! You could also stir in some melted chocolate or even white chocolate to your cheesecake layer, making it chocolate pumpkin pie. One delightful dessert...two great tastes! Crust should be well filled. Published on October 30, 2019 / Last updated on November 19, 2020. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Pour into graham cracker crust. Spoon into pie shells. Well, the filling is a pudding, but it shouldn’t be soupy. If you can find store bought tart shells in the freezer section of your grocery store, you could also make these into Cream Cheese Pumpkin Pie tarts, for a fun and more portable treat! Wake up your holiday guests in the most delicious way with a spread of mini bagels, homemade cream cheese, and fruit. Beat cream cheese and sugar in large bowl with mixer until well blended. Have we got the pie for you! Make the pie up to 24 hours ahead; cover and refrigerate. I would add some mini chocolate chips to the pumpkin mix after the 5 minute cooling time. And cheesecake surprises are the best kind 😉. Add cream, sugar and vanilla and beat until combined. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Beat together cream cheese, sugar, flour, vanilla, and salt with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Gently stir in 2-1/2 cups COOL WHIP. Add the pumpkin and beat until combined. Pretty cool, right?? Bake for 15-20 minutes until golden brown and set aside to cool. Want a few more helpful tips before you tackle this pie? Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream! Add remaining ingredients except milk to cream cheese mixture. Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, … From sweet to savoury and everything in between, our delicious cream cheese recipes are sure to inspire your next meal. Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more. Friends — this was my first ever pumpkin pie recipe on The Recipe Rebel! Cool 30 minutes. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Spoon over pumpkin mixture. anything is yummy! Gradually add sugar and beat until blended. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Because it’s so classic, but it has a fun little surprise hiding underneath. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup of cream cheese mixture in a … Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests. Copyright 2020 © The Recipe Rebel. pumpkin 2 pkg. Use a fork to poke holes all across the bottom and around the edges to prevent puffing. Looks great, thank you ? Chocolate chip pumpkin ? Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Heat oven to 350°F. Read our article on. Do you prefer Slow Cooker or Instant Pot? Add cream, sugar and vanilla and beat until combined. Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Add remaining ingredients except milk to cream cheese mixture. … Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Heat oven to 375°F. Makes 8 servings Source: Philadelphia Cream Cheese Cookbook, 1988 Source: Philadelphia Cream Cheese Cookbook, 1988 Add the sugar and salt, and beat until combined. Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Add the pumpkin, sour cream, vanilla extract and … or 9 inch) 1 cup cold 2% milk or half-and-half 1 can (16 oz.) Bake about 8 minutes or until light golden brown. I’m a little late for Canadian Thanksgiving but just in time for my American friends. Turn pie plate one-fourth turn and repeat. I will admit again (as I’ve admitted before) — it’s the hubs who is the pumpkin fanatic. Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with mixer until blended. Just keep these two tips in mind, it’s very important to used canned pumpkin, instead of pumpkin pie filling. I appreciate your help. 6. cream cheese. Top the pie with dollops of whipped cream sprinkled with pumpkin pie spice or chopped crystallized ginger. The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. My name is Ashley Fehr and I love creating easy meals my family loves. 7. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Refrigerate until chilled and set, at least 6 hours, overnight is preferable. 2% milk or half-and-half 1 Tbsp. 2 Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Cream cheese anything is always a win with me, but it’s absolutely perfect paired with pumpkin here! Easy No Bake Recipe The one key ingredient to my pumpkin pie layer is pumpkin pie … Gently stir in 2-1/2 cups Cool Whip. 4 oz. Scrape down the sides of the bowl. Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. I might sprinkle some crushed Butterfinger candy bar over the top. Looking for a way to jazz up your Thanksgiving dessert table, without piling too much on your plate? Pour on top of chilled cream cheese layer. MORE+ Really disappointed. Add eggs, 1 at a time, mixing on low speed after each just until blended. The cream cheese and pumpkin layers easy and quick to prepare needing little more than a bowl and a mixer. Cool 10 minutes before spreading over cream cheese layer. PHILADELPHIA Cream Cheese, softened 1 Tbsp. Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making! Cook over medium heat, whisking frequently, until noticeably thickened thickened (mixture is pretty thick to begin with) — about 6-8 minutes. Maybe a pumpkin pie with a cinnamon roll crust and then drizzle the icing all over! It definitely does not have the same texture as a baked pumpkin pie, but it should be a thick custard that holds its shape. Transfer 1/3 cup cheese mixture to small bowl. I’m sorry to hear that! I made this recipe and the pumpkin mixture came out horribly runny when I pulled it out of the fridge the next morning. Cut in cold butter with a pastry cutter (or use your hands!) One delightful dessert...two great tastes! My daughter and I tried this yesterday. Mix remaining 1/2 cup sugar, remaining 2 eggs, pumpkin, milk, spices and salt, carefully pour over cream cheese mixture. I love this recipe! Pour into crust. 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