Best Creamy Pumpkin Cheese Pie Recipes

CREAMY PUMPKIN PIE WITH RICOTTA CHEESE

Creamy Pumpkin Pie with Ricotta Cheese image

This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.

Provided by Kirsten

Categories Fruits and Vegetables Vegetables Squash

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

1 (9 inch) unbaked 9-inch pie crust
1 cup ricotta cheese
2 eggs, lightly beaten
1 (16 ounce) can solid-pack pumpkin
¾ cup firmly packed brown sugar
1 (5.3 ounce) can evaporated milk
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g

CREAMY PUMPKIN CHEESE PIE

Creamy Pumpkin Cheese Pie image

Part pumpkin pie, part cheesecake and all delicious, this is the dessert to serve when you want compliments-and lots of 'em.

Provided by My Food and Family

Categories Baking Ingredients

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 env. KNOX Unflavored Gelatine
1/2 cup cold water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (16 oz.) pumpkin
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 tsp. ground cinnamon
1 tsp. vanilla
1/8 tsp. ground cloves
1 cup whipping cream, divided
1 ready-to-use refrigerated pie crust (9 inch), baked, cooled
8 pecan halves

Steps:

Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 2 min. or until gelatine is completely dissolved, stirring constantly. Set aside.
Beat cream cheese in large bowl with mixer until creamy. Add pumpkin, sugars, cinnamon, vanilla and cloves; beat until blended. Add gelatine; mix well. Refrigerate 30 min. or until mixture is thick enough to mound.
Pour 1/2 cup whipping cream into small bowl. Beat with mixer on high speed until soft peaks form. Add to pumpkin mixture; stir gently until blended. Spoon into crust. Refrigerate 3 hours or until firm. Beat remaining whipped cream. Spoon over pie just before serving; top with nuts.

Nutrition Facts : Calories 420, Fat 30 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g