Print Recipe

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


  1. 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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.