Pumpkin Cheesecake Pie
I found this recipe online last year and made it for Thanksgiving, and it was AMAZING. So now Im posting it again so more people can enjoy it.
I found this recipe online last year and made it for Thanksgiving, and it was AMAZING. So now Im posting it again so more people can enjoy it.
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 1/4 cup butter melted
- 1/4 teaspoon ground cloves
- 3 eggs beaten
- 1 package cream cheese softened
- 1 cup graham cracker crumbs
- 1/2 cup pecans ground
- 1/8 teaspoon ginger ground
- 3/4 cup packed brown sugar
- 1 can pumpkin puree , solid pack
- 1/2 cup heavy whipping cream
- Carbohydrate 37.70910073066 g
- Cholesterol 176.977 mg
- Fat 24.387923443 g
- Fiber 4.81607524705194 g
- Protein 6.277424499407 g
- Saturated Fat 11.666723268108 g
- Serving Size 1 1 Serving (139g)
- Sodium 294.6338321687 mg
- Sugar 32.8930254836081 g
- Trans Fat 2.373752908534 g
- Calories 384 calories
Step-by-step
- 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.
Cream cheese anchors this entire structure, providing the dense, velvety matrix that keeps the custard from turning watery when baked alongside puréed squash. Softening the cheese completely to room temperature before mixing prevents stubborn lumps that refuse to smooth out, even under the relentless rotation of an electric mixer.
Achieving Structural Integrity
Achieving a clean slice requires managing moisture and structural proteins through precise temperature control. Pressing the graham cracker and pecan crumb mixture firmly into the nine-inch pie plate creates a dense foundation that resists sogging from the wet filling above. Baking the assembled pie at 350 degrees Fahrenheit for 35 to 40 minutes sets the eggs just enough to yield without developing the rubbery texture caused by excessive heat. Cooling the dessert thoroughly in the refrigerator firms the dairy fats completely, allowing the slice to hold a sharp edge.
- If the center wobbles like liquid after 40 minutes, the oven temperature may be running low; verify it with an independent oven thermometer.
- Grainy filling usually indicates the cream cheese was too cold when the brown sugar was first introduced.
- Uncut pie keeps safely under refrigeration for up to four days when sealed tightly.
