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Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie Recipe photo by Taste of Home

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If you’re looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It’s a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy sweet foundation.

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Pumpkin Cheesecake Pie Recipe

Prep: 30 min. Bake: 45 min. + chilling

Yield: 8-10 Servings

30 45 75

Ingredients

1-1/2 cups crushed gingersnap cookies
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
TOPPING:
1 cup (8 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional

Directions

In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt.
Pour into crust. Bake for 35-40 minutes or until center is almost set.
In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 8-12 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 374 calories, 20 g fat (11 g saturated fat), 96 mg cholesterol, 316 mg sodium, 44 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Pumpkin Cheesecake Pie in Country Woman November/December 2005, p31

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Pumpkin Cheesecake Pie

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Reviewed on Oct. 26, 2012 by gparker

This is a very refreshing pie but it certainly doesn't tate like cheesecake. (maybe more cream cheese? It's pretty much pumkin. The crust is a WONDERFUL change!

Reviewed on Jan. 12, 2012 by kdwarren

delicious and very pretty pie. It received lots of compliments

Reviewed on Nov. 19, 2008 by bears91

Can you use fresh pumkin instead of canned?

Reviewed on Nov. 19, 2008 by anneamie

Oxtuckian, you take a paper doile and place it over the sour cream. Sprinkle cinnamon over the top of the doile and then blow off the excess cinnamon. Remove the doile and you'll have the design of the doile. The doile acts as a stencil. On a pie or cake with a darker surface, sprinkle the doile with powdered sugar for a lovely white lace effect. Have a Happy Thanksgiving!

Annieamie from Grouprecipes.com

Reviewed on Nov. 19, 2008 by oxtuckian

How do you get the top of the pie to look all lacey like that? It looks delish!

Reviewed on Nov. 19, 2008 by ambg4920

I made this recipe for a work function and everyone raved about it. I plan on bringing it to the family potluck on Thanksgiving