Pumpkin Cheesecake Pie

3 reviews, 4.5 star(s). 67% would make again

Ready in 1 hour 10 minutes

I found this recipe online last year and made it for Thanksgiving, and it was AMAZING. So now I'm posting it again so more people can enjoy it.


1 cup graham cracker crumbs
1/2 cup pecans; ground
2 tablespoons Granulated Sugar
1/8 teaspoon ginger; ground
1/4 cup Butter; melted
1 package cream cheese; softened
3/4 cup packed brown sugar
3 Eggs; beaten
1 can pumpkin puree , solid pack
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon Salt

Original recipe makes 10



1. Preheat oven to 350 degrees F (175 degrees C).

2. 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.

3. 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.

4. 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.

Verified by stevemur
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I made the crust to use with my traditional pumpkin pie filling. It was quite good.
mbanik 5y ago

Only problem is there is not a listing for how much pumpkin? Small Can or large? I have tried this twice, first time seemed better than second time. I put two cups in second time, and may be too much.
riskybizness02 5y ago

Pie should be cooled completely and then refrigerated overnight ideally. It tastes the best that way. [I posted this recipe.]
sdjourni 7y ago

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