Located in Nixa, Missouri    Shipping Nationwide



  • 1 (8oz) package of cream cheese, softened
  • 2 cans pumpkin, mashed
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 egg plus 2 egg yolks, slightly beaten
  • 1/2 cup half-and-half
  • 1/4 cup (1/2 stick) melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 regular size pre-made pie dough crusts in foil pans
  • Whipped cream, for topping


  1. Set the EGG for indirect cooking at 350°F.
  2. Poke all around the crust with a fork and bake for approximately 10 minutes or until each crust is dried and beginning to color.
  3. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer.
  4. Add the pumpkin and beat until combined.
  5. Add the sugar and salt, and beat until combined.
  6. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined.
  7. Finally, add the vanilla, cinnamon, and nutmeg. Beat until incorporated.
  8. Pour the filling into the warm prepared pie crusts and bake for 50-60 minutes, or until the center is set. 
  9. Place the pie on a wire rack and cool to room temperature. Place in refrigerator overnight to help the pie set.

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