Juicy Pumpkin Pie with Cream Cheese Filling

For the juicy pumpkin pie with cream cheese filling first prepare the dough. To do this, beat an egg with brown sugar, granulated sugar and the butter until creamy.

Gradually also add the pumpkin puree, spices and all other dough ingredients into the bowl and mix to a thick dough.

Next, for the cream cheese filling, mix all the ingredients together to form a cream and blend for a few minutes.

Pour two-thirds of the batter into a buttered loaf pan and smooth it out. Spread the cream cheese mixture on top, smooth again and finish with the remaining batter.

Bake the cake in a preheated oven at 180 °C for 45 minutes.

Mix powdered sugar, egg white and cinnamon to make a glaze.

Let the moist pumpkin cake with cream cheese filling cool almost completely in the pan, then turn it out onto a cooling rack and pour the cinnamon glaze over it.

Here you can find the video for the recipe.

Preparation Tip:

Serve the juicy pumpkin pie with cream cheese filling already completely cooled. Instead of the Greek yogurt can of course also use curd, or sour cream.

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