Pumpkin Pie With Condensed Milk And Cream Cheese
Pumpkin pie is a classic dessert that many people enjoy during the fall season. This recipe adds a twist by incorporating condensed milk and cream cheese into the filling, making it rich and creamy.
Ingredients:
- 1 pie crust (homemade or store-bought)
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
3. In a separate bowl, beat cream cheese until smooth. Add heavy cream and vanilla extract, and mix until well combined.
4. Pour cream cheese mixture into pumpkin mixture and stir until well combined.
5. Pour filling into pie crust and smooth out the top with a spatula.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow pie to cool completely before slicing and serving.
Variations:
This recipe can be customized to your liking by adding different spices, toppings, or crusts.
- For a spicier pie, add more ginger or nutmeg.
- For a sweeter pie, add more condensed milk or brown sugar.
- For a crunchy topping, sprinkle chopped nuts or crumbled cookies on top of the filling before baking.
- For a gluten-free pie, use a gluten-free pie crust or make a crustless pie.
Conclusion:
This pumpkin pie with condensed milk and cream cheese is a delicious twist on a classic dessert. It's perfect for fall gatherings or Thanksgiving dinner. With its rich and creamy filling, it's sure to be a hit with your family and friends. Try out this recipe and see how it compares to your traditional pumpkin pie!