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    Home » Recipes » Desserts & Treats

    Pumpkin Cream Cheese Pie

    Published: Oct 27, 2018 · Updated: Aug 15, 2020 by Mindy Boyd

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    Pumpkin Cream Cheese Pie features pumpkin and cream cheese baked in a graham cracker crust and then topped with a sweetened sour cream mixture.

    My daughter, Kimberly, bought a collection of recipe cards that were made by McCall Publishing Co. and they are dated 1973! She bought it at the local Goodwill, I believe. That is where I got this recipe for Pumpkin Cream Cheese Pie. I included the recipe card in a couple of the images below.

    Pumpkin Cream Cheese Pie is an old fashioned recipe featuring canned pumpkin and cream cheese in a graham cracker crust topped with a sweetened sour cream.

    Pumpkin Cream Cheese Pie is an old fashioned recipe featuring canned pumpkin and cream cheese in a graham cracker crust topped with a sweetened sour cream.

    The recipe collection came in a plastic box with a clear plastic lid. It is the complete set! There are 24 different categories such as; County Fairs, Children’s Favorites, Saturday Night Parties, Holidays and New England.

    I googled this recipe and found it on Vintage Recipe Cards.

    Pumpkin Cream Cheese Pie is an old fashioned recipe featuring canned pumpkin and cream cheese in a graham cracker crust topped with a sweetened sour cream.

    Pumpkin Cream Cheese Pie is an old fashioned recipe featuring canned pumpkin and cream cheese in a graham cracker crust topped with a sweetened sour cream.

    So, a  little bit about this Pumpkin Cream Cheese Pie.

    It is made with cream cheese, sugar, whole eggs as well as egg yolks, and the recipe calls for orange and lemon zest. I left the orange and lemon zest out because I didn’t want to spend the extra money on the lemons and oranges. I really don’t think it would have added a whole lot of flavor to the pie.

    This is usually how I cook and bake. If I don’t have, or want to spend money on, an ingredient then I can leave it out. I try to figure out if that specific ingredient adds to the recipe, or if it would drastically change the recipe.

    Then I decide whether or not I want to include  it. In this case I don’t think it made enough of a difference to warrant spending the money on it. And, sometimes if it is an ingredient that I don’t like then it gets left out or substituted.

    Especially since I wasn’t using the oranges or lemons in another dish. If I can use the ingredients in at least one other dish then I might go ahead and buy it.

    Pumpkin Cream Cheese Pie is an old fashioned recipe featuring canned pumpkin and cream cheese in a graham cracker crust topped with a sweetened sour cream.

    This Pumpkin Cream Cheese Pie also is topped with sour cream sweetened with a little sugar. This sounded really strange to me. As I was mixing the sugar and vanilla into the sour cream I was wondering if I was making a mistake.

    I didn’t want all of my hard work to be messed up with the topping. But I decided that I would make it just like the recipe directed. It actually works! Who would’ve thought?

    Pumpkin Cream Cheese Pie is an old fashioned recipe featuring canned pumpkin and cream cheese in a graham cracker crust topped with a sweetened sour cream.

    A  few important things to note when making this Pumpkin Cream Cheese Pie:

    The recipe instructs you to “bake for 35-40 minutes or until the pie seems firm when pie is gently shaken”. Not very specific, but I thought I could handle it.

    Mine was not as firm as I wanted after 40 minutes so I let it bake 5  minutes longer. So a total of 45  minutes, before adding the topping. Luckily it was done. Phew!

    Also, sometimes I can be a little impatient (it’s a bad habit, I know) so I probably should have mixed the pumpkin-cream cheese mixture a little longer. You could actually see little specks of white cream cheese in the finished product.

    That’s okay though, it tasted great! My real concern when cooking and baking is taste.

    Pumpkin Cream Cheese Pie is an old fashioned recipe featuring canned pumpkin and cream cheese in a graham cracker crust topped with a sweetened sour cream.

    Pumpkin Cream Cheese Pie

    Mindy Boyd
    Pumpkin Cream Cheese Pie is an old fashioned recipe featuring canned pumpkin and cream cheese in a graham cracker crust topped with a sweetened sour cream.
    5 from 2 votes
    Print Recipe Facebook Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 8

    Ingredients
      

    Graham Cracker Crust

    • 1 cup graham cracker crumbs
    • 1/4 cup butter melted

    Pumpkin-Cheese Filling

    • 4 pkg soft cream cheese 3-oz size
    • 3/4 cup sugar
    • 1 1/2 tablespoons flour
    • 3/4 teaspoon grated lemon peel
    • 3/4 teaspoon grated orange peel
    • 1/4 teaspoon vanilla
    • 2 whole eggs
    • 2 egg yolks
    • 1 cup canned or cooked pumpkin

    Sour Cream Topping

    • 1 1/2 cups sour cream
    • 2 tablespoons sugar
    • 1/2 teaspoon vanilla
    Prevent your screen from going dark

    Instructions
     

    • Make Graham Cracker Crust: In a medium bowl, with fork, lightly toss crumbs with butter, to mix well. With back of metal spoon, press to bottom and sides (not rim) of 9-inch pie plate. Refrigerate.
    • Preheat oven to 350°.
    • Make Pumpkin Cheese Filling: In a large bowl of electric mixer, combine cheese, 3/4 cup sugar, flour, peels, 1/4 teaspoon vanilla, eggs, egg yolks, and pumpkin; beat at medium speed until smooth.
    • Turn into crust. Bake 35-40 minutes, or until center of pie seems firm when pie is gently shaken.
    • Meanwhile, make Sour Cream Topping: In small bowl, combine sour cream with sugar and vanilla; mix well.
    • Spread topping evenly over pie. Bake 10 minutes longer.
    • Let pie cool completely on wire rack - about 1 hour.
    • Refrigerate, overnight.

    Notes

    The recipe above is written exactly as it is on the recipe card. I left out the orange and lemon zest and I baked it for an additional 5 minutes before putting the topping on. The recipe calls for 4-3 ounce packages of softened cream cheese and that is not how they come these days. I used one and a half 8 ounce packages.
    Keyword pumpkin pie
    Tried this recipe?Mention @mindyscookingobsession or tag #mindyscookingobsession!

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    Pumpkin Cream Cheese Pie is an old fashioned recipe featuring canned pumpkin and cream cheese in a graham cracker crust topped with a sweetened sour cream.

    More pumpkin recipes you might like:

    Pumpkin Spice Cut-Out Sugar Cookies

    Pumpkin Spice Sugar Cookies are easy to roll and cut out into your favorite shapes. The dough is tasty and easy to work with. A great seasonal cookie!

     

    Libby’s Pumpkin Roll

    Libby’s Pumpkin Roll features spiced pumpkin cake filled with a mixture of cream cheese, butter, powdered sugar, and vanilla. It is easy and so impressive!

     

    The Easiest Pumpkin Pie Cake Ever

    The Easiest Pumpkin Pie Cake Ever combines pumpkin pie mix, yellow cake mix, eggs, and melted butter to make a delicious cake perfect for Thanksgiving!

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    Filed Under: Desserts & Treats Tagged With: cream cheese, dessert, graham cracker, holiday, pie, pumpkin, sour cream, Thanksgiving

    Reader Interactions

    Comments

    1. Yuliya says

      November 20, 2018 at 3:43 pm

      It is probably very tasty! I will try to cook! Looks great!

      Reply
      • Mindy Boyd says

        December 17, 2018 at 10:15 pm

        Thank you!

        Reply
    2. angiesrecipes says

      October 27, 2018 at 12:40 pm

      This looks amazing! Gorgeous photos too, Mindy.

      Reply
      • Mindy Boyd says

        November 11, 2018 at 5:29 pm

        Thanks, Angie!

        Reply

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    My name is Mindy and this is my husband, and biggest fan, Lee. I love cooking for my family. The purpose of this blog is to share my recipes and experiences in the kitchen. Most of the recipes that I make use ingredients that can be found in any grocery store. No special equipment or skills required.

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