Pumpkin Cream Cheese Filling Recipe
Almost everyone serves pie on Thanksgiving and through the holidays; pumpkin and apple are the most popular, but it’s nice to change things up a little sometimes. This versatile Pumpkin Cream Cheese Filling can be used for several dishes that are easy to make; it takes just minutes to put a pie together using it in a store-bought graham cracker crust. It also makes a luscious pie in a homemade unbaked regular pie shell. You can use it in a 9” x 13” shallow baking dish lined with pie dough and top it with decorative pie dough and sprinkle with cinnamon sugar. I have used this to fill tiny tartlets, and have also left out the eggs and used it as a dip for gingersnaps or seasonal fruit such as apples and pears.
This recipe makes enough to fill two 8” pie shells (graham cracker or unbaked pie shells) or 1 9”x 13” glass baking dish. It will fill approximately 48 mini pie shells or can be spooned into mini pie shells without crust but with a streusel topping. It is enough filling to make a 10” cheesecake: line a springform pan with a graham cracker crust, bake it for 10 minutes, then fill with the filling and bake about 60 minutes or until set. The possibilities are endless. If you want to serve a pumpkin dip, omit the eggs, chill well, and serve in a decorative bowl surrounded with seasonal fruit and gingersnaps. You can also use the eggless version to fill crepes.
About 5 cups Filling
2 8 oz. packages softened cream cheese
1 14 oz. can sweetened condensed milk
1 15 oz. can pure pumpkin, (not pumpkin pie mix)
4 eggs
1 tablespoon pumpkin pie spice
Amount Per Serving
Calories 141 Calories from Fat 81
Percent Total Calories From: Fat 57% Protein 11% Carb. 32%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 62 mg
Sodium 88 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g
Vitamin A 86% Vitamin C 2% Calcium 0% Iron 4%
This recipe makes enough to fill two 8” pie shells (graham cracker or unbaked pie shells) or 1 9”x 13” glass baking dish. It will fill approximately 48 mini pie shells or can be spooned into mini pie shells without crust but with a streusel topping. It is enough filling to make a 10” cheesecake: line a springform pan with a graham cracker crust, bake it for 10 minutes, then fill with the filling and bake about 60 minutes or until set. The possibilities are endless. If you want to serve a pumpkin dip, omit the eggs, chill well, and serve in a decorative bowl surrounded with seasonal fruit and gingersnaps. You can also use the eggless version to fill crepes.
About 5 cups Filling
2 8 oz. packages softened cream cheese
1 14 oz. can sweetened condensed milk
1 15 oz. can pure pumpkin, (not pumpkin pie mix)
4 eggs
1 tablespoon pumpkin pie spice
- Measure the ingredients into the bowl of an electric mixer.
- Whip the ingredients until very light. Use in pies, tarts, cheesecake, cobbler, etc.
Amount Per Serving
Calories 141 Calories from Fat 81
Percent Total Calories From: Fat 57% Protein 11% Carb. 32%
Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 62 mg
Sodium 88 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g
Vitamin A 86% Vitamin C 2% Calcium 0% Iron 4%
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