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Creamy Pumpkin Pie
Creamy Pumpkin Pie

Creamy Pumpkin Pie

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Cook Minutes 4 Hr 55 Min
Prep : 15 Min Cook: 4 Hr 40 Min
The sour cream helps make this pumpkin pie creamy, while the cream cheese gives it a flavour and texture that's as much cheesecake as it is pie!
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup granulated sugar
1 cup light sour cream, divided
1/2 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (9 inch)
1 Tbsp. brown sugar
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Beat cream cheese spread and granulated sugar in large bowl with mixer until blended. Add 3/4 cup sour cream, pumpkin, pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Step 3
Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours.
Step 4
Mix remaining sour cream and brown sugar; spoon over cheesecake just before serving.
Kraft Kitchen Tips!
Substitute 1/2 tsp. ground cinnamon, dash of ground cloves and dash of ground nutmeg for the pumpkin pie spice.
Prepare using Philadelphia Brick Cream Cheese and regular (full-fat) sour cream.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 6 g
30 %
Cholesterol 75 mg
Sodium 320 mg
13 %
Carbohydrate 34 g
Fibre 1 g
Sugars 24 g
Protein 7 g
Vitamin A
35 %
Vitamin C
2 %
8 %
8 %
8 servings, 1 piece (121 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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