- How to make pumpkin pie cheese and crackers
- How to avoid cracks in cream cheese pumpkin pie
- Options for the piecrust
- Other recipes you’ll love
- More pumpkin desserts to try
- Common Questions
- This pie still wins hearts every year
Pumpkin & Cheese Pie came to my rescue one chilly October when I completely blanked on what to bring for a friend’s potluck. You know, I wanted something different—not just another plain pumpkin pie. Folks were raving about cheesecake everywhere, so I figured… why not mash them together? The result? Pure fall magic in a crust. I promise, one bite of this crazy-easy, cozy dessert, and suddenly you’ll be that person everyone asks about for Thanksgiving recipes. Not even kidding.
How to make pumpkin pie cheese and crackers
Okay, so you want that mix of creamy goodness without spending hours in the kitchen. Here’s how I throw together this pumpkin & cheese pie in, what, less than an hour? (Minus the cooling part… sorry, patience required there.)
Start simple. Grab some canned pumpkin. None of that hard squash-chopping nonsense for me, thanks. Dump it in a bowl with cream cheese—full fat, life’s too short for low-fat pie—then crack in a couple eggs. Sweetener-wise, I go for brown sugar, gives it a richer flavor. Splash in some vanilla, sprinkle cinnamon, a pinch of cloves, a little ginger. (Don’t be shy, those spices bring the vibe.)
Now comes the messy fun: mix until it’s smooth as you can get it. I use my trusty hand mixer, but honestly, a fork will work with some elbow grease. Pour it into your crust. Pop it in the oven at 350°F. Fight the urge to peek every five minutes. Let it bake until the middle just barely jiggles. That’s the ticket.
Now, here’s a little twist. If you’ve got guests who love a sweet-salty snack, set out a plate of buttery crackers with slivers of that cooled pumpkin & cheese pie on top. Trust me, it’s the easiest appetizer hack. Your family will think you went to a five-star restaurant.
How to avoid cracks in cream cheese pumpkin pie
Okay, real talk. All those smooth, picture-perfect pies you see online? Lies. Every pumpkin & cheese pie is different, and cracks just happen sometimes. But if you wanna aim for flawless, here’s some stuff I’ve learned the hard way.
Don’t overmix your batter—seriously, easy does it. Bubbles mean cracks. Room temp cream cheese blends way better; cold stuff makes lumps, so let it hang out on the counter before you start. Also, try not to open the oven door while it’s baking. Every time you peek, the temp drops a little, which pies hate.
The big secret: once your pie’s done, let it cool slooooowly. Crack the oven door, turn off the heat, and walk away for about an hour. (Good luck not eating it right then.) This helps it set soft and cozy, not tough or split up the middle.
“I never thought I’d nail a pumpkin & cheese pie without cracks, but following these simple tips, my Thanksgiving pie was stunning. My mom kept asking which bakery I ordered it from!” — Jenna B.
Options for the piecrust
Alright, confession: I barely ever make crust from scratch. If you do, you’re a kitchen champ in my book. For the rest of us, there are solid choices out there.
Store-bought graham cracker crusts are good, not gonna lie. They give a sweet crunch and you just pour in your filling. But sometimes I want a saltier vibe—regular pie dough (even the pre-made stuff in the fridge section) does the trick.
Or, here’s one that gets people talking: pretzel crust. Smash some pretzels, mix ’em up with melted butter and a bit of sugar, press into the pan, and boom. Like pumpkin & cheese pie with a twist, and it holds together way better than you’d think.
Want to go gluten-free? There are almond meal crusts too. Don’t let crust stress you out. They all work. Just use what you’ve got and move on.
Other recipes you’ll love
If this pumpkin & cheese pie becomes your new favorite, you’ll probably enjoy these:
– Sweet Potato Marshmallow Bake: Also a crowd-pleaser, melty and nostalgic. – Apple Crisp with Oat Crumble: Easier than pie, smells like fall exploded in your kitchen. – Chocolate Pecan Bars: Rich, sticky, impossible to mess up.
Just saying, keep these in your back pocket. Holiday table = dominated.
| Ingredient Measurement Purpose | ||
| Canned Pumpkin | 15 oz | Base of the pie, provides moisture and flavor |
| Cream Cheese | 8 oz | Adds creaminess and richness |
| Brown Sugar | 3/4 cup | Sweetness and depth of flavor |
| Eggs | 2 large | Helps bind the ingredients |
| Spices (Cinnamon, Cloves, Ginger) | To taste | Provide warm, seasonal flavors |
More pumpkin desserts to try
I might be a pumpkin fanatic, but really—once you open a can, what else you gonna do with the leftovers? Don’t toss ‘em. There’s a world of options.
You could whip up some pumpkin muffins that are fluffy and ready in no time, or, pumpkin pancakes for slow Sunday mornings. Maybe you even brave a pumpkin roll (they look fancy but are so forgiving, I swear).
One year, I made a pumpkin bread pudding and it disappeared way faster than the pie. Something about hot, bread-y pudding with melty ice cream? Dangerous. I’m warning you.
People forget, pumpkin isn’t just for Thanksgiving. Get it into your kitchen routine and you’ll look like a dessert wizard with zero effort.
Common Questions
Q: Can I make pumpkin & cheese pie the night before?
A: For sure. It actually gets better after sitting in the fridge overnight—flavors settle in, and it slices cleaner too.
Q: Do I have to use canned pumpkin?
A: Nope. If you’ve got the time and energy, roast your own squash. But honestly, canned gives consistent results and keeps things simple.
Q: How do I store leftovers?
A: Keep it in the fridge. Covered up, it’ll last about 4 days—if your family doesn’t devour it before then.
Q: Can I freeze pumpkin & cheese pie?
A: Absolutely. Just wrap it well and thaw in the fridge when you’re ready to serve.
This pie still wins hearts every year
There it is—my go-to for fall gatherings. Whether you’re baking up pumpkin & cheese pie for the first time, or you just want to try something a little different from plain old pumpkin pie, I’m sure you’ll love it as much as my whole motley crew of friends do. Don’t be scared to get creative with crusts or add your own twist—baking, in my book, is all about having a laugh and making good memories. Go ahead, give this a shot, then check out this collection of pumpkin dessert ideas if you want even more options for the season. Happy baking!
A delicious twist on traditional pumpkin pie.
Description
This Pumpkin u0026amp; Cheese Pie is a creamy and rich dessert that combines the flavors of pumpkin with the smooth texture of cream cheese, making it a perfect treat for fall gatherings.
Ingredients
Instructions
- In a bowl, mix canned pumpkin with cream cheese, brown sugar, eggs, vanilla, cinnamon, cloves, and ginger until smooth.
- Pour the mixture into a pie crust and bake in a preheated oven at 350°F for about 30 minutes, or until the center jiggles slightly.
- Once done, let it cool in the oven with the door cracked open for about an hour.
- Slice and serve with buttery crackers for a delightful snack.
Notes
- Feel free to experiment with different crusts such as pretzel or gluten-free options.