Pumpkin Cheesecake Pie

Kellene Ruddick

By
@momagumbeaux

Traditional, yet, not!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
45 Min
Cook:
40 Min

Ingredients

2 c
finely chopped shortbread pecan cookies
1 Tbsp
all purpose flour
3 Tbsp
butter
1 pkg
8 oz cream cheese softened
1 pkg
3 oz cream cheese softened
1 c
sugar
1 can(s)
15 oz solid pack pumpkin
3 Tbsp
all purpose flour
1 Tbsp
milk
1 tsp
ground cinnamon
1/4 tsp
ginger
1/4 tsp
nutmeg
1/4 tsp
cloves
3
eggs lightly beaten
whipped cream optional

Step-By-Step

1In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.

2For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.

3Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour.

4Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

About this Recipe

Course/Dish: Pies
Hashtag: #pumpkin