I made a delicious pie today and used no cans! Hooray! It’s a fantastic Cream Cheese Pumpkin Pie that doesn’t require evaporated milk. Easy and delicious. I skipped the fancy part with the swirl on top and just mixed it all together since it’s just me and the kids today and it tastes the same without the extra fancy effort.
I found this wonderful recipe for Pumpkin Cream Cheese Pie here.
Pumpkin Cream Cheese Pie
1 pie crust
1 cup sugar
3 tablespoons gluten-free flour (I use Better Batter)
11 ounces cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (15-ounce) can pumpkin puree
1 tablespoon milk
Preheat oven to 375 degrees Fahrenheit.
Place pie crust in a 9-inch glass pie plate.
Blind bake about 8 minutes or until light golden brown.
In a large bowl, beat sugar, flour, and cream cheese with electric or stand mixer on low speed until smooth; reserve 1/2 cup in a small bowl.
Add remaining ingredients except milk to cream cheese mixture. Beat on medium, scrape bowl constantly, until smooth.
Pour into crust.
Stir milk into reserved cream cheese mixture.
Spoon over pumpkin mixture.
Mix the two mixtures. You can make it look fancy if you drag curves through it, but I didn’t bother with that.
Cover the edge of crust to prevent excessive browning; remove foil for last 15 minutes of baking.
Bake 35 to 45 minutes or until knife inserted in center comes out clean.
Cool 30 minutes.
Cover loosely and refrigerate at least 4 hours before serving.
Store covered in refrigerator.
Are you a pumpkin fan, too? Check out some of my other pumpkin favorites!