pumpkin cheese pie
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.
prep time
30 Min
cook time
45 Min
method
---
yield
6-8 slices per pie
Ingredients
- 2 - crusts for 9" deep dish pie
- 8 ounces cream cheese, softened
- 1 1/2 cups firmly packed brown sugar
- 4 - eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 29 ounces canned pumpkin
- - whipped cream for garnish
How To Make pumpkin cheese pie
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Step 1Heat oven to 425°
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Step 2Beat cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in cinnamon, nutmeg and pumpkin until smooth.
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Step 3Pour mixture into prepared crust. Place on cookie sheet in preheated, hot oven. Immediately lower temperature to 350°.
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Step 4Bake 35 -45 minutes or until center is almost set. Cool completely on wire rack. Serve topped with whipped cream
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Pies
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