Almost everyone serves pie on Thanksgiving and through the holidays; pumpkin and apple are the most popular, but it’s nice to change things up a little sometimes. This versatile Pumpkin Cream Cheese Filling can be used for several dishes that are easy to make; it takes just minutes to put a pie together using it in a store-bought graham cracker crust. It also makes a luscious pie in a homemade unbaked regular pie shell. You can use it in a 9” x 13” shallow baking dish lined with pie dough and top it with decorative pie dough and sprinkle with cinnamon sugar. I have used this to fill tiny tartlets, and have also left out the eggs and used it as a dip for gingersnaps or seasonal fruit such as apples and pears.

This recipe makes enough to fill two 8” pie shells (graham cracker or unbaked pie shells) or 1 9”x 13” glass baking dish. It will fill approximately 48 mini pie shells or can be spooned into mini pie shells without crust but with a streusel topping. It is enough filling to make a 10” cheesecake: line a springform pan with a graham cracker crust, bake it for 10 minutes, then fill with the filling and bake about 60 minutes or until set. The possibilities are endless. If you want to serve a pumpkin dip, omit the eggs, chill well, and serve in a decorative bowl surrounded with seasonal fruit and gingersnaps. You can also use the eggless version to fill crepes.

About 5 cups Filling

2 8 oz. packages softened cream cheese
1 14 oz. can sweetened condensed milk
1 15 oz. can pure pumpkin, (not pumpkin pie mix)
4 eggs
1 tablespoon pumpkin pie spice

1. Measure the ingredients into the bowl of an electric mixer.
2. Whip the ingredients until very light. Use in pies, tarts, cheesecake, cobbler, etc.

Amount Per Serving
Calories 141 Calories from Fat 81
Percent Total Calories From: Fat 57% Protein 11% Carb. 32%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 62 mg
Sodium 88 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 86% Vitamin C 2% Calcium 0% Iron 4%