Pumpkin Pie Recipe - Kraft Recipes Top
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Pumpkin Pie Recipe

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Total Time

8 servings

Discover a delightful mixture of textures with our Pumpkin Pie Recipe. With sour cream and cream cheese, this Pumpkin Pie Recipe is almost like cheesecake.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add 3/4 cup of the sour cream, the pumpkin, vanilla and pumpkin pie spice; mix until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate several hours or overnight.
  • Mix remaining 1/4 cup sour cream and the brown sugar; spoon over chilled cheesecake just before serving. Store leftover cheesecake in refrigerator.

Special Equipment Needed

Size Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One pie makes enough for 8 servings.

Healthy Living

Trim 50 calories, 6 grams of fat and 5 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and a ready-to-use reduced-fat graham cracker crumb crust.


Substitute 1/2 tsp. ground cinnamon, dash of ground cloves and dash of ground nutmeg for the pumpkin pie spice.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 340
Total fat 21g
Saturated fat 12g
Cholesterol 100mg
Sodium 230mg
Carbohydrate 31g
Dietary fiber 0g
Sugars 23g
Protein 5g
% Daily Value
Vitamin A 50 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 6 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from This was more a cheesecake than a pumpkin pie. This was more a cheesecake than a pumpkin pie. The sour cream topping teased my tongue into having one more rich bite again and again until before I knew it my piece was gone.
Date published: 2007-11-23
Rated 4 out of 5 by from Keeper It's a keeper cuz it's traditional in my book. You can see it's safe and successful thru the ingredients. I twisted a little tho.
Date published: 2017-01-20
Rated 5 out of 5 by from Fantastic and easy. Fantastic and easy. Goes perfect with all holiday meals.
Date published: 2002-03-14
Rated 5 out of 5 by from I have made this many times - it is a family favorite I have made this many times - it is a family favorite
Date published: 2014-11-24
Rated 4 out of 5 by from Excellent Fall recipe Excellent Fall recipe
Date published: 2002-04-22
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