I do not like pumpkin pie. Well, then why am I posting a pumpkin pie recipe?
Because I like this pumpkin pie. It is the only pumpkin pie that I will eat and I have been eating it for years.
Because I really love this pumpkin cheesecake pie, I have tried many different pumpkin pie recipes over the years. I kept thinking that if I liked pumpkin cheesecake pie that I would somehow miraculously like regular pumpkin pie.
Well, that is not the case. I don’t know what it is either, I just cannot eat regular pumpkin pie.
Too much pumpkin flavor? Too much cinnamon and nutmeg? The texture? I have no idea.
My husband, however, loves his pumpkin pie even though he doesn’t eat many sweets. Go figure. So if he requests and I make a regular pumpkin pie, he’ll eat a few slices over the course of a week and then the rest of the pie goes in the trash because I just cannot stomach it.
I have been making this pumpkin cheesecake pie for years, though. For as long as I can remember this recipe has been on our Thanksgiving table and even sometimes shows up at our Christmas feast, too.
It’s such a simple pie to make and all your guests thing that you spend hours slaving over the hot oven to make a gorgeous layered pie.
The cheesecake on the bottom is the perfect amount to not make it a complete cheesecake taste while also keeping the pumpkin to a manageable level for those that don’t like pumpkin pie… like me!
You must use full fat cream cheese for this recipe or the layering will not turn out. I have, in my “trying to make everything a little healthier” phase tried to make this with fat free or sugar free or whatever free cream cheese and it does not work.
So as long as you use the full fat, delicious regular cream cheese you’ll be golden.
Pumpkin Cheesecake Pie
- 1 (9 inch) pastry crust
- 1 (8 oz) package cream cheese full fat
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1 1/4 cups pumpkin purée
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Preheat oven to 350° F and prepare pie pan by lining with pastry crust.
- In a small bowl, cream together cream cheese, sugar, vanilla, and egg until well blended. Spread into bottom of pastry shell.
- In another bowl, combine pumpkin puree, evaporated milk, sugar, egs, cinnamon, ginger, and nutmeg until combined. Carefully pour over cream cheese mixture.
- Bake at 350° F for 1 hour, 5 minutes or until toothpick inserted in center comes out clean.
- Cool completely and serve!