Ready in 5 hours
The perfect ending to Thanksgiving dinner, but wonderful any time...
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
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.
mmslone 8m agoJust love this app! A+
zrockchef91 2y agoFantastic and easy recipe. I added more cream cheese and halved the pumpkin though.
peachey 2y agothe pie was good instead of pumkin i use yams. my family love it.
amberravenheart 3y agoSo easy to make, and the results were delicious! However, I didn't think it tasted that much different than a regular pumpkin pie. Admittedly, its been awhile since I've had pumpkin pie, but there wasn't much cheesecake flavor to this recipe.
amyrainboltshockley 3y ago
marigapud 3y ago
mjcalloway89 3y ago:)
txbrowneyes99 4y agoGreattasting
Makkaapu 4y ago
MBallard85 4y agoMy hubby and I made this pie to bring to thanksgiving dinner with us, well it smelled so good we made another one for us to keep :)