Mom’s Pumpkin Pie Delight – Dana Shortt Gourmet

Mom’s Pumpkin Pie Delight


For cream cheese layer:

  • 1 ten inches unbaked pastry shell (your own recipe or cheat and use the “tenderflake” brand)
  • 1 eight ounce package of cream cheese (square foil wrapped package, not the round plastic container)
  • 1 egg
  • ½ cup sugar
  • 1 teaspoon vanilla

For pumpkin pie filling:

  • 2 cups pure pumpkin (NOT pumpkin pie filling)
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • 1 cup milk
  • 2 eggs, beaten


For Cream Cheese Layer:

  1. Using a hand or stand mixer, beat the cream cheese until light and fluffy. Add in the egg, sugar and vanilla. Spread on the bottom of the unbaked pie shell.

For Pumpkin Pie Filling:

  1. Blend the above ingredients together and pour over the cream cheese layer.
  2. Bake at 425 F for 10 minutes. Reduce to 350 F. Bake for another 30 – 35 minutes or until set. Delicious served with whipped cream.