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
- ¼ cup butter melted
Pumpkin-Cheese Filling
- 1 ½ packages softened cream cheese 12 ounces total
- ¾ cup sugar
- 1 ½ tablespoons flour
- ¾ teaspoon grated lemon peel
- ¾ teaspoon grated orange peel
- ¼ teaspoon vanilla
- 2 whole eggs
- 2 egg yolks
- 1 cup canned or cooked pumpkin
Sour Cream Topping
- 1 ½ cups sour cream
- 2 tablespoons sugar
- ½ 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, ¾ cup sugar, flour, peels, ¼ teaspoon vanilla, eggs, egg yolks, and pumpkin; beat at medium speed until smooth.
- Turn into crust. Bake 35-45 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.