Pumpkin Cream Cheese Pie Step By Step

• 1 9-inch pie crust unbaked

For the cream cheese layer:

• 8 ounces cream cheese softened
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg

For the pumpkin layer:

• 1 ¼ cup pure pumpkin puree
• 1 cup evaporated milk
• 2 large eggs
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ⅛ teaspoon salt

Also Read:-Caramel Apple Blondies Step By Step

Instructions

1. Warm the oven up to 350°F. Crimp the sides of the pie crust that you put in a 9-inch pie plate. Put in the fridge until you’re ready to use.
2. Mix cream cheese, sugar, and vanilla with an electric mixer until the mixture is smooth. Mix in the egg and keep beating until the mixture is smooth and fluffy. Put away.
3. Whisk the eggs, evaporated milk, and pumpkin together in a big bowl until everything is well mixed. Mix the brown sugar and spices together in a different bowl, then add them to the pumpkin mixture. Use a whisk to mix things together until they are smooth.
4. Put the pie shell on a baking sheet with a rim after taking it out of the fridge. Spread out the cream cheese mixture after adding it. Carefully pour the pumpkin mixture on top, being careful not to get any of it on the cream cheese layer as you pour.
5. Put it in the oven for 60 to 70 minutes, or until the edges are set and the middle is just barely give way. Spread out on a cooling rack and let it cool to room temperature. Then, cover it and put it in the fridge for at least 4 hours to set before serving.

Nutrition

• Serving: 1slice
• Calories: 355kcal
• Carbohydrates: 38g
• Protein: 8g
• Fat: 19g
• Saturated Fat: 10g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Trans Fat: 0.01g
• Cholesterol: 99mg
• Sodium: 275mg
• Potassium: 278mg
• Fiber: 2g
• Sugar: 25g
• Vitamin A: 6504IU
• Vitamin C: 2mg
• Calcium: 148mg
• Iron: 2mg

If you like this article about Pumpkin Cream Cheese Pie Step By Step Please share this article with your friends and family members.