Pumpkin Cheesecake Pie

By mrshermes2002

Ingredients

• 16 shortbread cookies, crushed
• 3 tbsp butter, melted
• 6 tbsp flour, divided
• 1 cup sugar
• 12oz cream cheese
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 3 eggs
• 15oz can pumpkin puree
• 1 tbsp milk

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees.

Combine the cookies, butter and 3 tbsp of the flour. Press mixture firmly into the bottom and up the sides of an ungreased, 9” glass pie plate. Bake for 12 minutes until golden brown.

Beat sugar, the remaining 3 tbsp of flour and cream cheese on low speed until smooth. Reserve 1/2 cup. Add remaining ingredients, except milk, to the cream cheese mixture and beat on medium speed until smooth. Pour into crust.

Stir milk into the reserved cream cheese mixture. Spoon over the pumpkin mixture in the pie plate and cut with a butter knife in an ‘S’ shape. Turn the pie plate half way around and repeat until a swirled pattern forms.

Bake 30-40 minutes or until toothpick comes out clean. Refrigerate until serving, at least 2 hours.