Cream Cheese Pumpkin Pie

Every year, I like to try out a new version of the traditional pumpkin pie — not because I’m not satisfied with traditional pumpkin pie {it’s one of my all-time favorites} but because I want to have as many delicious pumpkin recipes in my recipe box as I can!

Last year I tried {with much success} Apple Butter Pumpkin Pie and this year, when I couldn’t make up my mind if I wanted to make cheese cake or pumpkin pie, I decided to make a Cream Cheese Pumpkin Pie.

It turned out fabulously and was the perfect dessert for our Sunday night Bible study group last week. My only complaint is that it was totally devoured and I didn’t even have one piece left over!

Everything about this pie was delicious — and it was really quite simple to make. I have a feeling I’ll be making a few more of these pies as Thanksgiving weekend roles around.

Recipe for 1 Cream Cheese Pumpkin Pie:

{print this recipe}

Ingredients:

• crust for one 9″ pie {I simply use refrigerated pie crust from the store but feel free to make your own}

• one 8 oz. package cream cheese, softened
• 1/4 c. granulated sugar
• 1 t. vanilla extract
• 1 egg

• 1 1/2 c. pumpkin {I just use the canned stuff from the store}
• 1 c. evaporated milk {here’s a recipe to make your own}
• 2 eggs
• 1/4 c. granulated sugar
• 1/4 c. brown sugar
• 1 T. ground cinnamon
• 1/2 t. ground nutmeg
• 1/4 t. salt
• whipped topping {optional}

Directions:

• Preheat oven to 350*F
• Line a 9″ glass pie plate with one crust

Since cheese cake and pumpkin pie are two of my all-time favorite desserts, this is most definitely my favorite version of pumpkin pie so far!  

Also, since the cream cheese adds a layer of “richness” to this pie, you can get away with cutting a little bit smaller pieces {I cut 10 out of the last pie}.

What is your favorite type of Pumpkin Pie?

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Make sure to visit the Simple Organized Living Recipe Box for lots more simple, delicious, family friendly, budget conscious recipe ideas!