Pumpkin Cheesecake Pie

Good old-fashioned pumpkin flavor combines with cream cheese and a cookie crust for a great holiday dessert.

Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    c finely crushed pecan shortbread cookies

  • 1

    T all-purpose flour

  • 3

    T butter, melted

  • Filling:

  • 2

    pkg (one 8 oz and one 3 oz cream cheese softened)

  • 1

    c sugar

  • 1

    can (15 oz) solid-pack pumpkin

  • 3

    T all purpose flour

  • 1

    T milk

  • 1

    tsp ground cinnamon

  • 1/4

    tsp each ground ginger, nutmeg, and cloves

  • 3

    eggs slightly beaten

Directions

In a small bowl, combine the cookie crumbs, flour and butter. Press into an ungreased 9-in deep-dish pie plate. Bake at 350 for 9-11 minutes or until lightly browned. Cool on a wire rack. For filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs, beat on low speed just until combined. Bake at 350 for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 min to prevent overbrowning if necessary. Cool on a wire rack for 1 hour then refrigerate for a least 4 hours.

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