Pumpkin Cheesecake Pie71 Reviews
“An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves.” - by Carolyn Rothwell
Original recipe yields 1 pie
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.
- To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.
- Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.
Amount Per Serving (8 total)
- 418 cal
- 27.9 g
- 38.2 g
Based on a 2,000 calorie diet
Reviews (71)Rate This Recipe
"Easy to make and yummy. I will however add 1/2 pkg more cheese next time. As well, I used a traditional 9" store bought crust to save time and money. And just a hint... If you lightly whip the filling..." See more before adding the spices, the filling becomes ultra fluffy and the recipe will yield 3 pies...All the more to eat my dear!"
THEE ROBOTIC ARMS
"hello humans. this is one of my favorite recipes from this site. i don't like cheesecake very much and i love this recipe. i've made this for people that aren't crazy about pumpkin pie and they l..." See moreove it. it's good enough that it really doesn't need the whipped cream on top. other than that, you can't go wrong with this recipe. the only downside to it so far have been the whole humans with their "when are you making that again?" in their annoying human voices. end transmission."
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