PUMPKIN CHEESE PIE WITH CONDENSED MILK
Tasty cheesecake-like pumpkin pie.
Provided by Diana Taylor
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pastry-lined pie plate on a baking sheet.
- Beat cream cheese with an electric mixer until fluffy; gradually add condensed milk and beat until smooth. Stir in pumpkin puree, pumpkin pie spice, and eggs. Mix until well combined. Pour batter into the pie shell.
- Bake in preheated oven until a knife inserted 1 inch from the edge comes out clean, about 45 minutes. Allow to cool for about an hour. Serve warm.
Nutrition Facts : Calories 410.5 calories, Carbohydrate 41.3 g, Cholesterol 117.4 mg, Fat 23.5 g, Fiber 1.5 g, Protein 10.2 g, SaturatedFat 11.4 g, Sodium 289.7 mg, Sugar 27.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tin Cup Alley
[email protected]This was the best pumpkin cheese pie I've ever had. It was so creamy and flavorful. I will definitely be making this again!
Michael Nyenkan
[email protected]This pie is so delicious and easy to make. I love that I can use canned pumpkin, which makes it a great recipe for busy weeknights.
ghizlene leshob
[email protected]I've made this pie several times, and it's always a hit. It's the perfect balance of sweet and tart.
Bakugou Katsuki
[email protected]This pie is perfect for Thanksgiving or any other fall gathering.
Autumn Hines
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The condensed milk made it extra creamy and delicious.
Stayish Fatima
[email protected]This pie is so easy to make, and it's always a crowd-pleaser.
Omair Malik
[email protected]I love the combination of pumpkin and cheese. This pie is perfect for fall.
Shaft Fik
[email protected]I'm allergic to dairy, so I substituted the cream cheese with vegan cream cheese. The pie still turned out great!
Sherbaz khan
[email protected]This was my first time making a pumpkin cheese pie, and it turned out perfectly! Thanks for the great recipe.
MOHAMMAD MISUK HOSSAIN
[email protected]I made this pie for a potluck, and it was gone in minutes! Everyone raved about how delicious it was.
Minul Islam
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the creamy filling and the flaky crust.
Thabo Mokale
[email protected]I followed the recipe exactly, but my pie turned out too sweet for my taste. I think I would reduce the amount of condensed milk next time.
Fatma Yousry
[email protected]This was the best pumpkin cheese pie I've ever had! The crust was flaky and buttery, and the filling was smooth and creamy. I will definitely be making this again for Thanksgiving.
Javed Rubel
[email protected]I'm not usually a fan of pumpkin pie, but this one was really good. The condensed milk gave it a rich, creamy flavor that I loved.
Mojammel Hossain
[email protected]This pie was so easy to make, and it turned out beautifully. I love the combination of pumpkin and cheese, and the condensed milk made it extra creamy.
Kawthar Atrous
[email protected]I was a bit skeptical about using condensed milk in a pumpkin pie, but I was pleasantly surprised. The pie was creamy and flavorful, and the condensed milk added a nice sweetness.
Latasha Thompson
[email protected]This pumpkin cheese pie with condensed milk was absolutely delicious! The flavors were perfectly balanced, and the texture was smooth and creamy. I will definitely be making this again.