Pumpkin-Cheese Cake Pie
A creamy pumpkin cheesecake pie with warm spices, perfect for fall gatherings. Combines smooth cream cheese, pumpkin, and aromatic seasonings for a delightful dessert experience.
Ingredients
Instructions
- Mix the sugar, vanilla, softened cream cheese, and eggs until smooth.
- Spread the mixture on an unbaked pie shell.
- In a separate bowl, combine canned pumpkin, sugar, ginger, cinnamon, nutmeg, and salt.
- Pour the pumpkin mixture over the cream cheese layer in the pie shell.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes or until set.
- Allow to cool before serving.
Tips & Substitutions
For a smoother texture, ensure your cream cheese is fully softened before mixing. If you're out of ginger, ground allspice can be a good substitute. For a twist, consider adding a tablespoon of maple syrup to the pumpkin mixture for extra sweetness. This recipe is a wonderful variation on traditional American recipes and is sure to impress at gatherings.
Serving Suggestions
Serve chilled or at room temperature, topped with a dollop of whipped cream for extra indulgence. This pie pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a festive touch, consider serving alongside Flo'S Squash Souffle for a delightful autumn meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes. This will help maintain the creamy texture of the cheesecake filling.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Cheese Cake Pie contains roughly 782 calories, with 8g protein, 86g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (61% of the Daily Value), calcium (21% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2013mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just ensure you cook and puree it until smooth. You'll need about 2 cups of cooked pumpkin to replace the canned version. Be aware that the moisture content might differ, so adjust baking time as needed.
What can I do if I don't have a pie shell?
If you don't have a pie shell, you can make a simple crust using crushed graham crackers or even skip the crust altogether for a crustless version. Just pour the filling directly into a greased pie pan for a different presentation.
How can I tell when the pie is done baking?
The pie is done when the center is set but still slightly jiggly. You can also insert a toothpick into the center; it should come out mostly clean. Remember, the pie will continue to firm up as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).