Cream Cheese Layered Pumpkin Pie

Since Thanksgiving is next week, I thought I’d be cliche and share a pumpkin pie recipe.  I was never a big fan of it growing up. My grandma made it EVERY thanksgiving.  When I was about 17 I baked my first pie with her and it was her famous pumpkin pie.  I found my love for baking a few years ago and have made it every year for Thanksgiving. I miss and think of her every time I make it.  I love this recipe because it’s really easy and a fun twist on the traditional pumpkin pie.

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What you’ll need:

1 prepared graham cracker pie crust

For the cream cheese layer:

4 oz. cream cheese

1 tbsp. sugar

1 tbsp. evaporated milk

For the pie filling:

1 30 oz. can Libby’s easy pumpkin pie mix

2/3 cup evaporated milk

2 eggs

What you’ll do:

Preheat oven to 425 degrees.

Whisk together cream cheese, sugar, 1 tbsp. evaporated milk until smooth.

Carefully spread mixture on bottom of crust, set aside.

In a large bowl, mix together pumpkin pie mix, evaporated milk, and eggs.

Pour on top of cream cheese mixture in pie crust.

** I like to put the pie on a foil lined baking sheet just in case I fill it too high and goes over the edge.

Bake for 15 minutes. Decrease oven heat to 350 degrees and continue baking for 50-60 minutes.

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Comments

  1. says

    I’ve never made a pumpkin pie with a graham cracker crust before, I’ll have to try it! 🙂 Thanks for linking up with our Pie Day Celebration for National Pie Day!
    Katie recently posted…Easy as PieMy Profile

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