Lately I have had such a craving for Pumpkin pie , maybe its the fall season rolling in quickly and all the Pumpkins I see everywhere! What is it about seeing a pumpkin that makes me feel soo excited!?! Maybe Its just that I love this time of year!!
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So this particular pie I call “Not your Average Pumpkin Pie”. The reasoning for this is… I don’t make it with eagle brand milk but use Cream cheese, butter and powder sugar! Its my absolute favorite way to eat this pie!
This Pie is equally creamy as it is Delicious! It may as well be one of my favorite kinds of Pies to eat … next to a good apple or a pecan it ranks pretty high in my Book!
Make sure you note that this recipe will make enough filling for two 9 in pies so plan accordingly! You can half this recipe if you only need one, I would just use two small to medium size eggs in place of the three large. Enjoy!
Looking for more holiday Recipes? Try this new recipe for Tiger Butter Fudge!
Not your average Pumpkin Pie
Ingredients
- 2 9 in. Pie Crust
- 1 8 oz Package of Cream Cheese Softened at room temp
- 1 15 oz. Can of Pumpkin Puree
- 3 large Eggs
- 1 stick Butter Melted
- 1 tsp. Vanilla
- 3 1/2 C. Powder Sugar
- 1 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/4 tsp. Nutmeg
- 1/8 tsp. Cloves
Instructions
- Preheat oven to 350
- In large bowl ( or kitchen Aid); mix cream cheese and pumpkin until Smooth. Add your eggs, vanilla and butter; mix well.
- Mix in your spices and slowly add your powder sugar until well combined.
- Pour into your two Pie crust and bake for 40-45 min.
I have always used condensed milk, but cream cheese sounds amazing!
I am excited to try this one out.
Thanks Tiffany! We love it like this, hope you will too! Remember that it will make 2 pies; but you could always adjust accordingly for one.