Pumpkin Cheesecake Pie

1
Kellene Ruddick

By
@momagumbeaux

Traditional, yet, not!

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

How to Make Pumpkin Cheesecake Pie

Step-by-Step

  1. In 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.
  2. For 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.
  3. Bake 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.
  4. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Printable Recipe Card

About Pumpkin Cheesecake Pie

Course/Dish: Pies
Hashtag: #pumpkin




Show 3 Comments & Reviews

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