Description
A rich, creamy pumpkin pie with a velvety cream cheese swirl and a deep molasses flavor. This twist on the classic pumpkin pie is perfect for fall gatherings or holiday dinners. It’s easy to make, delicious, and sure to impress your guests!
Ingredients
Scale
- For the Crust:
- 1 pre-made pie crust (or homemade)
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
- ½ tsp vanilla extract
- For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- ½ cup heavy cream
- ¼ cup molasses
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- 1 ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Crust: If making a homemade crust, roll it out, press into a 9-inch pie pan, and blind bake at 375°F for 10 minutes. If using pre-made, place it in the pan and set aside.
- Make the Cream Cheese Layer: In a bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract. Mix until creamy and lump-free. Set aside.
- Prepare the Pumpkin Filling: In another bowl, whisk together pumpkin puree, heavy cream, molasses, granulated sugar, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth and well combined.
- Assemble the Pie: Pour the cream cheese mixture into the pie crust and spread evenly. Pour the pumpkin filling on top. For a marbled effect, swirl the layers with a butter knife.
- Bake: Bake the pie for 50–55 minutes. Check for doneness by inserting a toothpick or knife near the center—it should come out mostly clean.
- Cool: Let the pie cool at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight.
Notes
- Storage: Store leftovers in the fridge for up to 4 days, or freeze slices for up to 2 months.
- Reheating: Reheat slices in the oven at 300°F for 10 minutes or microwave for 15–20 seconds for a warm treat.
- Pro Tip: For a gingersnap crust, crush cookies, mix with melted butter, and press into the pan instead of using a traditional crust.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 275
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
Keywords: pumpkin pie, pumpkin pie with cream cheese and molasses, molasses dessert, fall desserts, cream cheese recipes