pumpkin cheesecake pie
Traditional, yet, not!
prep time
45 Min
cook time
40 Min
method
---
yield
8 serving(s)
Ingredients
- 2 cups finely chopped shortbread pecan cookies
- 1 tablespoon all purpose flour
- 3 tablespoons butter
- 1 package 8 oz cream cheese softened
- 1 package 3 oz cream cheese softened
- 1 cup sugar
- 1 can 15 oz solid pack pumpkin
- 3 tablespoons all purpose flour
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3 - eggs lightly beaten
- - whipped cream optional
How To Make pumpkin cheesecake pie
-
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.
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Step 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.
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Step 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.
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Step 4Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
- 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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