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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 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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