Pumpkin Cheesecake Pie


Break away from the predictable this fall with a new autumn dessert.


  • 1 unbaked 9-inch pie shell
  • 1 package (8 oz.) Challenge Cream Cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 can (15 oz.) pumpkin puree
  • 3/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup evaporated milk
  • 2 large eggs
  • top with Reddi-wip Whipped Topping (optional)


  1. For best results, freeze pie shell before filling.
  2. Preheat oven to 350°F.
  3. Combine cream cheese, 1/4 cup sugar and vanilla; blend in egg. Spread evenly into unbaked pie shell.
  4. Combine pumpkin puree, 3/4 cup sugar, spice and salt; blend in milk and 2 eggs. Pour over cream cheese layer.
  5. Bake 60 to 70 minutes or until set.
  6. Cool on wire rack (about 2 hours). Serve immediately or refrigerate.

image & recipe via Challenge Dairy

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