Pumpkin and Maple Cream Cheese Pie

Total Time:
1 hr 20 min
20 min
1 hr

2 pies

  • 1 can (15-ounce) solid-pack pumpkin, Libby's(R)
  • 1 package (8-ounce) cream cheese, softened, Philadelphia(R)
  • 1/4 cup pure maple syrup
  • 2 teaspoons pumpkin pie spice, McCormick(R)
  • 3 large eggs
  • 1 teaspoon vanilla, McCormick(R)
  • 2 (9-inch) graham cracker pie shells
  • 3 tablespoons bourbon, Jim Beam(R)
  • 1 can (14-ounce) sweetened condensed milk, Eagle Brand(R)
  • 2 teaspoons ground cinnamon, McCormick(R)
  • Chocolate syrup, Hershey's(R)
  • Preheat oven to 325 degrees F.

  • For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie spice, 1 egg, and the vanilla. Beat with an electric mixer on medium speed until smooth. Spoon the cream cheese mixture evenly into the pie shells and smooth. Set aside.

  • For the pumpkin layer, in a large mixing bowl, combine the remaining pumpkin and the bourbon. Beat with an electric mixer on low speed until mixed. Add sweetened condensed milk, cinnamon, the remaining 2 eggs, and remaining pumpkin pie spice. Beat until smooth. Pour evenly over cream cheese layer to fill pie shells and smooth.

  • Place pies on a large baking sheet. Bake for 60 to 75 minutes or until set 1 inch from centers. Cool completely on wire racks. Drizzle with chocolate sauce.

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