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Pumpkin Cheesecake Pie

 Pumpkin Cheesecake Pie
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.
8-10 ServingsPrep: 30 min. Bake: 45 min. + chilling

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 McCormick® Pure 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,

2 of 2

Pumpkin Cheesecake Pie (continued)

Directions (continued)

  • 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.