Makes 8 servings Source: Philadelphia Cream Cheese Cookbook, 1988 Source: Philadelphia Cream Cheese Cookbook, 1988 The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. Looking for a way to jazz up your Thanksgiving dessert table, without piling too much on your plate? sugar 1-1/2 cups thawed COOL WHIP Whipped Topping 1 ready-to-use graham cracker crumb crust (6 oz. Transfer 1/3 cup cheese mixture to small bowl. Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more. 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. 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. I am going to try this with a pecan Shortbread crust! There are no social login steps defined in Sitecore for this flow! Add remaining ingredients except milk to cream cheese mixture. 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! 2% milk or half-and-half 1 Tbsp. I WOULD CRUSH UP SOME HOMEMADE PRALINES AND SPRINKLE ON THE TOP. 2 Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. 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! 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. PHILADELPHIA Cream Cheese, softened 1 Tbsp. Crust should be well filled. Published on October 30, 2019 / Last updated on November 19, 2020. Add 1/3 cup lemon juice and 1 teaspoon vanilla and mix well. 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. Beat cream cheese and sour cream in large bowl until smooth. I also like to do things my way, which means improvising and breaking the rules when necessary. 4 oz. Beat on medium speed, scraping bowl constantly, until smooth. Fold into Cool Whip gently, so that it stays fluffy. My daughter and I tried this yesterday. I first posted this recipe in September 2016, so it was definitely due for a refresh! Add the sugar and salt, and beat until combined. MORE+ Remove and reserve 1/2 … Heat oven to 375°F. I made this recipe and the pumpkin mixture came out horribly runny when I pulled it out of the fridge the next morning. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge … Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, … In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Just keep these two tips in mind, it’s very important to used canned pumpkin, instead of pumpkin pie filling. 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. egg, cream cheese, refrigerated pie crust, dark corn syrup, sugar and 5 more Pumpkin Cheesecake Pie The Nerdy Chef sugar, cinnamon, milk, eggs, … Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Cook over medium heat, whisking frequently, until noticeably thickened thickened (mixture is pretty thick to begin with) — about 6-8 minutes. Add remaining ingredients except milk to cream cheese mixture. Reduce oven temperature to 375 degrees. Really disappointed. YUM! Add cream, sugar and vanilla and beat until combined. Cool 10 minutes before spreading over cream cheese layer. Pretty cool, right?? … Stir milk into reserved cream cheese mixture. Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Get my secrets for meals that bring your family to the table! This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Spoon into pie shells. Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Add the pumpkin and beat until combined. Want a few more helpful tips before you tackle this pie? Add cherry or … Have we got the pie for you! Create an account easily save your favorite content, so you never forget a recipe again. And cheesecake surprises are the best kind 😉. 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. Bake at 350 degrees F for 1 hour and 5 minutes. Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Pour on top of chilled cream cheese layer. room temperature (2 8oz or 250g packages). They loved it. Copyright 2020 © The Recipe Rebel. This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream! Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Save my name, email, and website in this browser for the next time I comment. Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. The cream cheese and pumpkin layers easy and quick to prepare needing little more than a bowl and a mixer. Gradually add sugar and beat until blended. Spoon over pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. LESS-, © 2020 ®/TM General Mills All Rights Reserved. Do your thing in the kitchen with Philly! Add sour cream; mix well. until crumbly. 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. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. 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). Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! Make sure to follow the instructions closely when making the cream cheese swirl. Spread over cooled crust and refrigerate. I’m sorry to hear that! In a small bowl combine pecans, butter and brown sugar; set aside. Use 1 3/4 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves. Their biggest surprise was pumpkin pie, they never heard of it and were quite Leary to try it, (we tried their vegimite so they kinda felt obligated)…. Sugar in large bowl with mixer until blended Flavor Instant pudding and topped with whipped cream sprinkled pumpkin. Sour cream in large bowl with mixer until well blended closely when making the cream cheese until smooth set.... 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