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Cream cheese strudel inspired the owner of Just Pies in Westerville, Ohio, to build a pumpkin pie with a surprise cream cheese layer. For the creamiest pumpkin pie, don't overbake.

Source: Midwest Living


Recipe Summary

20 mins
40 mins
15 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges high. Do not prick pastry.

  • In a medium bowl, combine pumpkin, 3/4 cup sugar, cinnamon and salt. Add 2 eggs; beat lightly with a fork just until combined. Gradually beat in evaporated milk.

  • In a large mixing bowl, beat cream cheese and 1/3 cup sugar with an electric mixer on medium speed until smooth. Add 1 egg and vanilla. Beat until combined.

  • Transfer cream cheese mixture to the pastry-lined pie plate. Place the pie plate on the oven rack. Hold a spoon upside down over the pie, and slowly and carefully pour pumpkin mixture over the back of the spoon onto the cream cheese mixture. (The spoon helps ensure the pumpkin mixture falls gently and evenly onto the cream cheese mixture.) To prevent overbrowning, cover the edge of the pie with foil.

  • Bake in a 425°F oven for 15 minutes. Remove foil; reduce oven temperature to 350°F. Bake for 40 to 50 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Makes 8 servings.

Single Crust Pie Shell (Helen Fletcher's No-Fail Pie Crust)

In a large bowl, stir together 1 3/4 cups cake flour or all-purpose flour, 1/3 cup all-purpose flour, and 3/4 teaspoons salt. Using a pastry blender, cut in 6 tablespoons cut-up cold butter and 3 tablespoons shortening until pieces are pea-size. In a small bowl, stir together 4 tablespoons cold water, 2 tablespoons lightly beaten egg or 1 yolk, and 1 teaspoon lemon juice or vinegar. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts add another 1 tablespoon water and gently toss to moisten evenly (should be a mass of very large crumbs). Turn crumb mixture out onto a lightly floured surface. Gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Flatten into a disc about 1 inch thick. If necessary, wrap dough in plastic wrap and chill 1 to 2 hours or until easy to handle. On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish. Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. To prevent overbrowning, cover edges with foil. Bake as directed in individual recipes.

Nutrition Facts

527 calories; fat 27g; cholesterol 155mg; saturated fat 15g; carbohydrates 62g; mono fat 8g; poly fat 2g; insoluble fiber 2g; sugars 31g; protein 10g; vitamin a 87.9IU; vitamin c 3mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 88.7mcg; vitamin b12 0.5mcg; sodium 490mg; potassium 270mg; calcium 111.1mg; iron 4mg.