(4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling 1 tsp. In a small bowl combine pecans, butter and brown sugar; set aside. 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. room temperature (2 8oz or 250g packages). Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, … Add cherry or … Bake about 8 minutes or until light golden brown. … LESS-, © 2020 ®/TM General Mills All Rights Reserved. Beat on medium speed, scraping bowl constantly, until smooth. or 9 inch) 1 cup cold 2% milk or half-and-half 1 can (16 oz.) Add cream, sugar and vanilla and beat until combined. Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. My name is Ashley Fehr and I love creating easy meals my family loves. Also wanted to mention our Australian cousins came to visit one years around Thanksgiving, they asked what a traditional thanksgiving dinner was like, so we made them a feast they never forgot. Add eggs, 1 at a time, mixing on low speed after each just until blended. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. I am going to try this with a pecan Shortbread crust! The filling is made with a vanilla cream cheese layer and a layer of lightly spiced pumpkin cream cheese. I would add some mini chocolate chips to the pumpkin mix after the 5 minute cooling time. Place in pie plate, press down and trim the edges. Fold into Cool Whip gently, so that it stays fluffy. Want a few more helpful tips before you tackle this pie? Cool. Spoon into pie shells. One delightful dessert...two great tastes! Stir leftover Pumpkin Cream Cheese … until crumbly. Gently stir in 2-1/2 cups COOL WHIP. 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. Scrape down the sides of the bowl. Add eggs; beat just until blended. Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making! Get my secrets for meals that bring your family to the table! Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with mixer until blended. Pumpkin-Cream Cheese Pie with Cookie Crust. When we pull the pie out of the fridge today it was a soupy texture… Like putting. Pour into graham cracker crust. YUM! PHILADELPHIA Cream Cheese, softened 1 Tbsp. Spread over cooled crust and refrigerate. Top the pie with dollops of whipped cream sprinkled with pumpkin pie spice or chopped crystallized ginger. What did we do wrong and how can we rectify that? Beat on medium speed, scraping bowl constantly, until smooth. MORE+ Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. 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. sugar 1-1/2 cups thawed COOL WHIP Whipped Topping 1 ready-to-use graham cracker crumb crust (6 oz. Cover loosely and refrigerate at least 4 hours before serving. pumpkin 2 pkg. Refrigerate until chilled and set, at least 6 hours, overnight is preferable. I have made some fantastic pumpkin desserts in the past (like this Pumpkin Cheesecake, Pumpkin Cheesecake Bars Recipe, Easy Pumpkin Pudding Cake, or Pumpkin Caramel Pecan Naked Cake!) Pour into crust. Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Gradually add sugar and beat until blended. Stir milk into reserved cream cheese mixture. *pudding, using voice to text sorry. I would add a little cinnamon and sugar to the crust while mixing and also add some of the pumpkin puree to the cream cheese filling. It definitely does not have the same texture as a baked pumpkin pie, but it should be a thick custard that holds its shape. 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)…. Cool 30 minutes. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. If desired, sprinkle cooled pie with chopped pecans. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup of cream cheese mixture in a … Add remaining ingredients except milk to cream cheese mixture. Spread over cooled crust and refrigerate. Just keep these two tips in mind, it’s very important to used canned pumpkin, instead of pumpkin pie filling. Heat oven to 375°F. In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! There are no social login steps defined in Sitecore for this flow! Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary. Easy No Bake Recipe The one key ingredient to my pumpkin pie layer is pumpkin pie … This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream! I’m sorry to hear that! They loved it. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more. but I think this one takes the cake. 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! Copyright 2020 © The Recipe Rebel. Add the sugar and salt, and beat until combined. 4 oz. You could also stir in some melted chocolate or even white chocolate to your cheesecake layer, making it chocolate pumpkin pie. I might sprinkle some crushed Butterfinger candy bar over the top. This layered pumpkin cheesecake is baked in a prepared graham cracker pie crust, so there is no need for a special springform pan. Add remaining ingredients except milk to cream cheese mixture. One delightful dessert...two great tastes! Mix remaining 1/2 cup sugar, remaining 2 eggs, pumpkin, milk, spices and salt, carefully pour over cream cheese mixture. Bake for 15-20 minutes until golden brown and set aside to cool. I appreciate your help. Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Mix 1 can of sweetened condensed milk and 8 oz. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Looks great, thank you ? Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. And cheesecake surprises are the best kind 😉. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a knife inserted 1 inch from the edge … Heat oven to 350°F. Cut in cold butter with a pastry cutter (or use your hands!) Add 1/3 cup lemon juice and 1 teaspoon vanilla and mix well. Privacy Policy Privacy Tools. Have we got the pie for you! I will admit again (as I’ve admitted before) — it’s the hubs who is the pumpkin fanatic. 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. Cool 10 minutes before spreading over cream cheese layer. Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, eggs, corn starch, and pie spice with a whisk until completely smooth. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Save my name, email, and website in this browser for the next time I comment. I first posted this recipe in September 2016, so it was definitely due for a refresh! From sweet to savoury and everything in between, our delicious cream cheese recipes are sure to inspire your next meal. I love this recipe! cream cheese. Maybe a pumpkin pie with a cinnamon roll crust and then drizzle the icing all over! 🙂. 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! Published on October 30, 2019 / Last updated on November 19, 2020. Add sour cream; mix well. Gently stir in 2-1/2 cups Cool Whip. Turn pie plate one-fourth turn and repeat. The cream cheese and pumpkin layers easy and quick to prepare needing little more than a bowl and a mixer. 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. 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). Reduce oven temperature to 375 degrees. Bake at 350 degrees F for 1 hour and 5 minutes. Well, the filling is a pudding, but it shouldn’t be soupy. If you’re looking for a fun twist on your holiday pumpkin pie recipe, this is it! I also like to do things my way, which means improvising and breaking the rules when necessary. Friends — this was my first ever pumpkin pie recipe on The Recipe Rebel! Create an account easily save your favorite content, so you never forget a recipe again. It will be the texture of any other cream pie made with a homemade custard base. Add cream, sugar and vanilla and beat until combined. Chocolate chip pumpkin ? Combine pumpkin, cream cheese, and spice in mixer until well blended. Looking for a way to jazz up your Thanksgiving dessert table, without piling too much on your plate? Betty Crocker™ No-Bake Cookie Dough Bites, Betty Crocker™ Dessert Decorating & Specialty Products, 12 Easy & Elegant Main Courses for Christmas. Pie Crust: Combine flour, salt and sugar in a large bowl. Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Make the pie up to 24 hours ahead; cover and refrigerate. Use a fork to poke holes all across the bottom and around the edges to prevent puffing. 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. Transfer 1/3 cup cheese mixture to small bowl. Use a ready crust or homemade graham cracker crust. My daughter and I tried this yesterday. Pour on top of chilled cream cheese layer. Pretty cool, right?? Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Pour into crust. Make sure to follow the instructions closely when making the cream cheese swirl. Because it’s so classic, but it has a fun little surprise hiding underneath. Crust should be well filled. egg, cream cheese, refrigerated pie crust, dark corn syrup, sugar and 5 more Pumpkin Cheesecake Pie The Nerdy Chef sugar, cinnamon, milk, eggs, … Store covered in refrigerator. Really disappointed. The cream cheese layer really added so much to the pie. 2 Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. I’m a little late for Canadian Thanksgiving but just in time for my American friends. anything is yummy! 2% milk or half-and-half 1 Tbsp. Beat cream cheese and sugar in large bowl with mixer until well blended. In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Makes 8 servings Source: Philadelphia Cream Cheese Cookbook, 1988 Source: Philadelphia Cream Cheese Cookbook, 1988 Cook over medium heat, whisking frequently, until noticeably thickened thickened (mixture is pretty thick to begin with) — about 6-8 minutes. Add the pumpkin and beat until combined. Remove and reserve 1/2 … Read our article on. Wake up your holiday guests in the most delicious way with a spread of mini bagels, homemade cream cheese, and fruit. Cream cheese anything is always a win with me, but it’s absolutely perfect paired with pumpkin here! Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Do you prefer Slow Cooker or Instant Pot? Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests. Do your thing in the kitchen with Philly! I made this recipe and the pumpkin mixture came out horribly runny when I pulled it out of the fridge the next morning. Beat cream cheese and sour cream in large bowl until smooth. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Use 1 3/4 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves. Add eggs I at a time, beating just to blend after each addition. 6. Add the pumpkin, sour cream, vanilla extract and … Preheat oven to 325 degrees F. For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie … Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests. I WOULD CRUSH UP SOME HOMEMADE PRALINES AND SPRINKLE ON THE TOP. 7. Spoon over pumpkin mixture. Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Other cream pie made with a homemade custard base and brown sugar ; aside! Crocker™ No-Bake Cookie Dough Bites, betty Crocker™ No-Bake Cookie Dough Bites, betty Crocker™ No-Bake Cookie Dough Bites betty... A pastry cutter ( or use your hands! just keep these two tips in mind, it ’ the! Products, 12 easy & Elegant Main Courses for Christmas until combined Sitecore for this flow after... 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You will find creative twists on old favorites and some of my favorite family recipes passed.