Cream Cheese Pumpkin Pie The Best Recipes

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Cream Cheese Pumpkin Pie

"A light, creamy take on pumpkin pie with a delicious oat crust."

Ingredients :

• Oatmeal Crust:
• 2 cups quick-cooking oats
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, melted
• 2 tablespoons vegetable shortening, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pie Filling:
• 1 1/4 cups brown sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup pumpkin puree
• 1/4 cup white sugar
• 1 teaspoon pumpkin pie spice
• 1 cup frozen whipped topping (such as Cool Whip®), or more to taste, thawed

Instructions :

Prep : 10M	Cook : 8M	Ready in : 4H40M

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
• Mix oats, confectioners' sugar, butter, shortening, cinnamon, and salt in a bowl until the dry ingredients are entirely moistened; press evenly into the bottom and up the sides of the prepared pie plate.
• Bake in the preheated oven until beginning to brown, about 20 minutes. Cool for at least 10 minutes.
• Beat brown sugar, cream cheese, pumpkin puree, white sugar, and pumpkin pie spice together with a mixer until smooth. Fold whipped topping into the pumpkin mixture until smooth; pour into the pie crust.
• Refrigerate pie until filling is set, at least 4 hours.

Notes :

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