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Pumpkin Cream Pie
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1 (9-inch) refrigerated unbaked pie crust

Cream Cheese Layer

1/3 cup granulated sugar

1 (8-ounce) package cream cheese, softened

1/2 teaspoon vanilla extract

1/4 teaspoon ground cardamom

1 large Land O Lakes® Egg

Pumpkin Layer

3/4 cup firmly packed brown sugar

2 large Land O Lakes® Eggs, beaten

1 (15-ounce) can pumpkin

1 tablespoon all-purpose flour

1 1/2 teaspoons pumpkin pie spice  

1/2 cup Land O Lakes® Half & Half


1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons firmly packed brown sugar

1/4 teaspoon ground cardamom

 *Substitute 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each ground nutmeg and cloves.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Prepare crust as directed on package for unbaked 9-inch one-crust pie.

  3. STEP 3

    Beat granulated sugar, cream cheese, vanilla and 1/4 teaspoon cardamom at medium speed in bowl until fluffy. Add 1 egg; continue beating just until combined. Spread mixture evenly into crust.

  4. STEP 4

    Combine 3/4 cup brown sugar, 2 eggs, pumpkin, flour and pumpkin pie spice in bowl. Gradually stir in half & half. Carefully spoon pumpkin mixture over cream cheese layer in crust.

  5. STEP 5

    Cover edge of crust with 2-inch strip of aluminum foil. Bake 30 minutes. Remove foil. Continue baking 30-40 minutes or until knife inserted in center comes out clean. Cool on cooling rack 2 hours. Refrigerate at least 2 hours or until serving time.

  6. STEP 6

    Beat whipping cream, 2 tablespoons brown sugar and 1/4 teaspoon cardamom at high speed in bowl until stiff peaks form. Spoon or pipe whipped cream onto pie.

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