Cream Cheese Pumpkin Pie

Cream Cheese Pumpkin Pie


1 store bought graham cracker pie crust (time saver)

1 can condensed milk (it is a small can)

1 (8oz) pack of cream cheese

2/3 cup of sugar

1/4 tsp nutmeg

1 tsp ground cinnamon

1/8 tsp table salt

1 1/2 cup(s) canned pumpkin, puree

2 eggs

1 tsp vanilla extract


Preheat oven to 350°F.

In a large bowl beat the cream cheese until it is light and fluffy. Add sugar, spices, salt and mix together. Gradually add the following ingredients into the cream cheese mixture, pumpkin, condensed milk, egg and vanilla.

Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.

Whipped topping

1 cup of heavy whipping  cream

¼ cup of sugar

1 teaspoon of cinnamon (I love cinnamon)

In a small bowl, mix the sugar and cinnamon together. Add the heavy cream and whisk until it becomes a nice and fluffy texture. I love how this whipped topping came out. Hope you enjoy trying it out 🙂

your feedback is appreciated!!!

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