PUMPKIN CHEESE PIE

Mary Brown

By
@Buddhacat

We are a family that loves food and loves to cook, so Thanksgiving is my favorite holiday. I’d like to share one of my family’s favorites, Pumpkin Cheesecake Pie. I found the recipe originally in the very early 80’s, and made it for my first “adult” Thanksgiving. It was an instant hit. You can use “lite” cream cheese without hurting the results at all.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8 slices per pie
Prep:
30 Min
Cook:
45 Min

Ingredients

2
crusts for 9" deep dish pie
8 oz
cream cheese, softened
1 1/2 c
firmly packed brown sugar
4
eggs
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
29 oz
canned pumpkin
whipped cream for garnish

Step-By-Step

1Heat oven to 425°

2Beat cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in cinnamon, nutmeg and pumpkin until smooth.

3Pour mixture into prepared crust. Place on cookie sheet in preheated, hot oven.
Immediately lower temperature to 350°.

4Bake 35 -45 minutes or until center is almost set.
Cool completely on wire rack. Serve topped with whipped cream

About this Recipe

Course/Dish: Pies