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Claim Jumper Pumpkin Cream Cheese Pie


Pie Crust

  • 1 1/4 pounds Lorna Doone cookies
  • 4 1/2 ounces melted butter

Pumpkin Spice Mix

  • 1 (12 ounce) can Libby's pumpkin mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice

Cream Cheese Mix

  • 2 pounds soft cream cheese
  • 16 ounces granulated sugar, divided
  • 4 ounces sour cream
  • 3/4 ounce vanilla extract
  • 3 whole eggs, beaten slightly
  • 1/2 ounce fresh lemon juice

Sour Cream Topping

  • 18 ounces sour cream
  • 1 1/2 ounces granulated sugar
  • 3/4 teaspoon fresh lemon juice

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  1. Pie Crust: Crush cookies until fine. Set aside 2 ounces of Lorna Doone cookie crumbs for topping.
  2. Mix the remaining cookie crumbs (1 pound 2 ounces) and melted butter together. The cookie crumb mixture should hold together when pressed by hand. Lightly coat an 8-inch springform pan, add cookie crumb mixture to the pan and firmly press sides and bottom evenly. Place the spring-form pan in the refrigerator.
  3. Pumpkin Spice Mix: Combine pumpkin mix and spices in a mixing bowl, whisk together by hand until smooth; set aside.
  4. Cream Cheese Mix: Mix cream cheese and 8 ounces sugar together until well blended and smooth.
  5. Fold in the remaining 8 ounces sugar, sour cream, vanilla extract and eggs. Whisk in lemon juice. Set aside 2 cups of cream cheese mix and pour the remaining cream cheese mix in the crusted 8-inch springform pan.
  6. Combine the remaining 2 cups cream cheese mix and the pumpkin spice mix in a mixing bowl and whisk together until smooth. Pour into the 8-inch springform pan. Bake in a preheated oven at 300 degrees F for 50 to 60 minutes.
  7. Cool for 45 minutes and then place in the freezer covered with plastic wrap until frozen.
  8. Sour Cream Topping: Combine the sour cream, sugar and lemon juice in a mixing bowl and whisk together until smooth. Spread sour cream topping evenly over the frozen pumpkin cream cheese pie. Sprinkle the remaining 2 ounces of cookie crumbs over the sour cream topping, and bake at 350 degrees F for approximately 8 minutes. Refrigerate for 2 to 3 hours before serving.