Pumpkin Cheesecake Pie

10 Servings
100% would make this recipe for Pumpkin Cheesecake Pie again.

The perfect ending to Thanksgiving dinner, but wonderful any time...

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Pumpkin Cheesecake Pie Ingredients

1 pastry for single-crust pie, partially baked	Finely grated zest of 1 lemon
1 package (8 ounces) full-fat cream cheese, room temperature	1/2 teaspoon ground cinnamon
1/2 cup granulated sugar	1/2 teaspoon ground nutmeg
1/2 cup firmly packed light brown sugar	1/2 teaspoon ground ginger
2 large eggs	1/4 teaspoon salt
1 large egg yolk	1 cup canned pumpkin
1/2 teaspoon vanilla extract	2/3 cup half-and-half

Instructions for Pumpkin Cheesecake Pie

Prepare, bake, and cool the pie crust.

Heat oven to 350 degrees (F). With an electric mixer or food processor, beat cream cheese until smooth. Add sugars and blend until smooth. Then add whole eggs and yolk, vanilla, lemon zest, cinnamon, nutmeg, ginger, salt, pumpkin and half-and-half. Blend until smooth and evenly mixed. Pour the filling into the pie shell.

Place pie pan on center oven rack and bake 25 minutes. Rotate pan 180 degrees and continue baking 20 minutes, or until the top has puffed slightly. The center may still be a little wobbly, but it should not be soupy. Transfer pie to cooling rack and let cool to room temperature. Cover loosely tented with aluminum foil and refrigerate at least 4 hours or overnight before serving.

Makes 10 servings.

From "Pies" by Ken Haedrich

Main Ingredient: PumpkinCuisine: American

Ingredient Insight - look inside this recipe

Brown Sugar

Cinnamon

Cream Cheese

Egg

Eggs

Ginger

Lemon

Pumpkin

Salt

Sugar

Vanilla

Kid Friendly Winter Thanksgiving Fall Bake Desserts American Pumpkin

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by catgurrl

EXCELLENT ... !!!

Luisongo
on Nov 18 2007 2:59PM

This pie has the most wonderful flavor. If you don't have half-and-half on hand, you can easily improvise, using milk and about 1 tablespoon of butter in place of the half-and-half. [I posted this recipe.]