Pumpkin Cream Cheese Pie
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.
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
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.