Pumpkin Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

Ingredients:

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cups powdered sugar
6 tablespoons melted butter
1 teaspoon cinnamon

Filling:

1 package (8-ounce) cream cheese, at room temperature
¼ cup pumpkin puree
1 large egg, at room temperature
½ cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice

Topping:

1 cup sour cream
3 1/2 tablespoons sugar
1 teaspoon vanilla

Preheat an oven to 350 degrees F.

For the graham cracker crust: Combine the graham crackers, powdered sugar, melted butter and cinnamon in a small bowl. Press into a 8-9 inch pie pan. Bake in the preheated oven for 10 minutes. Cool before filling.

For the filling: Combine the cream cheese, pumpkin, egg, sugar, vanilla, cinnamon, nutmeg and allspice. Mix until smooth and lightly pour into cooled cracker crust. Bake in the preheated oven until slightly set, for about 20-25 minutes. Remove and cool for 5-10 minutes

For the topping: Combine the sour cream, sugar and vanilla in a small bowl and mix until smooth. Carefully spread onto the pie and bake in the preheated oven for 10-15 minutes. Remove and cool completely. Then place in the fridge and chill for 4 to 5 hours before serving.

Serves 6

Photography by Rebecca Sanabria