I was looking through my recipe binder today (or, as my son likes to call it, “the cookie book”) and I came across this recipe for Pumpkin Cheesecake Pie. This is such a decadent recipe! I made two pies for Thanksgiving dinner last year, and neither lasted the night.
Pumpkin Cheesecake Pie
For those who are watching their weight, plenty of substitutions can be made, and you’ll still have a great pie. For instance you can use fat-free cream cheese, Splenda and even egg substitute.
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 graham cracker crust
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust.
3. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust.
4. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight.