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Pumpkin-Cream Cheese Pie with Cookie Crust

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By Betty Crocker Kitchens
Updated Mar 27, 2013
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Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!

Pumpkin-Cream Cheese Pie with Cookie Crust

  • Prep Time 20 min
  • Total 5 hr 45 min
  • Servings 8
  • Ingredients 14
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Ingredients

Pecan Shortbread Cookie Crust

  • 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3 tablespoons butter or margarine, melted

Filling

  • 1 cup sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 package (8 oz) cream cheese, softened
  • 1 package (3 oz) cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon milk
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
  • Step 
    2
    In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  • Step 
    3
    In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
  • Step 
    4
    Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.

Nutrition

510 Calories
30 g Total Fat
9 g Protein
55 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
270
Total Fat
30 g
Saturated Fat
15 g
Cholesterol
140 mg
Sodium
240 mg
Potassium
220 mg
Total Carbohydrate
55 g
Dietary Fiber
2 g
Protein
9 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
14%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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