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This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. —Kim Wallace, Dennison, Ohio
Nutritional Facts 1 piece equals 456 calories, 28 g fat (13 g saturated fat), 137 mg cholesterol, 246 mg sodium, 47 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Pumpkin Cheesecake Pie in Taste of Home October/November 2010, p99
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Dec. 25, 2012 by mjlouk
This was so easy to make and very tasty!
Reviewed on Nov. 26, 2012 by richerd42
This has a very good flavor and texture. The crust really adds a wonderful flavor
Reviewed on May. 30, 2012 by shmoope
This was excellent and most people preferred this over the traditional Pumpkin pie. Make sure you use a deep dish pie plate and if you bake more than 1 at a time you may need to increase the baking time.
Reviewed on Apr. 09, 2012 by Cblume
It was good.... But not a wow. Trying to be two things at once and felt like it wasn't great at either. Will make a pie or cheesecake next time. good flavor for the most part.
Reviewed on Dec. 24, 2011 by Uniquesew
I'm making this recipe for a second time this year. My daughter needs gluten free recipes and I can use gluten free pecan cookies and a gluten free flour mixture in the crust. It came out great. The only drawback (which I found out the first time I made it) is that the package of gluten free cookies isn't quite enough for the crust, so I have to buy 2 boxes.
Reviewed on Dec. 17, 2011 by wieter
This is a tasty recipe but I did not feel it was worth the extra calories and fat. The taste wasn't much different from my regular pumpkin pie.
Reviewed on Nov. 30, 2011 by Tall1
The pie was ok but nothing special.
Reviewed on Nov. 27, 2011 by BarbiVee
Decided to try something new with the Thanksgiving pumpkin pie this year, so I tried this recipe. In the words of my 17-mo old grandson, "nyum, nyum!" I was a little bit concerned about the pecan cookie crust, when I bit into a cookie and threw it away cuz I didn't like it. My husband did the same thing. The cookie and the cookie crumb crust are two very different things. The crust was delish! The only thing different I did was add a couple of extra tablespoons of melted butter. The crust held up very well under the pie. The cream cheese in the pie made for a nice, smooth & firm texture. Everybody loved the pie. It's already on the menu for next year's Thanksgiving!
Reviewed on Nov. 24, 2011 by joanweid
I made it dessert for Thanksgiving dinner. Everyone loved it even woithout the whipped cream. I would definately make it again.
Reviewed on Nov. 23, 2011 by ladyyorkie
I lightened up the calories by using low fat cream cheese and I used half of the sugar and half Splenda. I didn't tell anyone I did that and everyone loved the pie.
Reviewed on Nov. 18, 2011 by RondaKayAdams
the crushed Pecan shortbread cookies are the bomb with this pie!!!
Reviewed on Nov. 16, 2011 by Suz1229
Soooooooo Delish. I had a regular pie crust in the freezer, which I thawed and cut Maple leaves out. Baked them on a cookie sheet, sprinkled with cinnamon and sugar and used them to decorate top of pie. Made sure there were enough for each separate slice. What a big hit it was and pretty to look at too!
Reviewed on Oct. 30, 2011 by Pammy88
I made this for the first time last year at Thanksgiving. It was outstanding. I try to tone down the caloric content of Thanksgiving desserts, but this pie is worth the calories. Wonderful!
Reviewed on Feb. 02, 2011 by brkornhaus
Just like traditional pumpkin pie, only richer and creamier. The pack of cookies I bought for the crust was enough to make two crusts, so I doubled the recipe. However, since I don't have deep-dish pie pans, I used regular 9-inch pans and had lots of leftover filling. It would have been enough for a third pie, but I didn't have a third crust prepared, so I poured the extra into custard cups and baked it that way. Perfect individual-size treats!
Reviewed on Nov. 15, 2010 by MLM216
We really liked is recipe. In fact, my Mom requested another one 2 days after I made my 1st cheesecake. :) Thanks for sharing!
Reviewed on Oct. 20, 2010 by Jeanne39
Excellent dessert
Reviewed on Oct. 12, 2010 by WJSymons
This is a great recipe; in my opinion, it's better than regular pumpkin pie. I served it tonight for dessert and there wasn't a crumb left over. It's a keeper. Very delicious.
Reviewed on Sep. 28, 2010 by Linda Meyers
Loved this pumpkin pie. The pecan crust makes it extra rich, but yummy, and I loved the texture of the pumpkin filling. I had enough pumpkin for a third pie and used a traditional crust for that one. It was not quite as rich as the cookie crust, but an excellent pumpkin pie. This recipe is a keeper and I've already been asked to share it.
Reviewed on Sep. 27, 2010 by zadok
This pie is delicious,tastes like traditional pumpkin pie put smoother, and the crust is seems to blend right in with the pie for a great flavor.
Reviewed on Sep. 22, 2010 by KrisTX
I am trying out recipes for Thanksgiving and this will be on the menu! Very Good.
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