Pumpkin Cheesecake Pie
A creamy pumpkin cheesecake pie with warm spices, perfect for fall gatherings and dessert lovers craving a rich, spiced treat with a graham cracker crust.
Ingredients
Instructions
- Mix cream cheese, sugar, and pumpkin pie spice on medium speed until well combined.
- Stir in the pumpkin puree until smooth.
- Add eggs and mix until blended.
- Pour the filling into the prepared graham cracker crust.
- Bake at 350°F (175°C) for 40 minutes.
- Refrigerate for at least 3 hours or overnight before serving.
Tips & Substitutions
To ensure a smooth filling, beat the cream cheese until it's completely softened before adding other ingredients. If you don't have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, and ginger. For a lighter version, consider using low-fat cream cheese. Make sure to let the pie cool completely before refrigerating to achieve the best texture.
Serving Suggestions
This pumpkin cheesecake pie is delightful on its own, but you can elevate the experience by serving it with a dollop of whipped cream or a drizzle of caramel sauce. It pairs beautifully with lemon and chive potatoes for a unique Thanksgiving spread. Additionally, consider serving it alongside a warm beverage like spiced chai or coffee.
Storage & Reheating
Store any leftover pumpkin cheesecake pie in an airtight container in the refrigerator for up to 5 days. To enjoy it later, you can slice the pie and freeze individual pieces. Thaw in the refrigerator overnight before serving, and for the best flavor, let it come to room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cheesecake Pie contains roughly 321 calories, with 5g protein, 56g carbohydrates, and 10g fat. It is an excellent source of vitamin A (29% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 make this pie ahead of time?
Absolutely! This pumpkin cheesecake pie is perfect for making in advance. Prepare it a day or two ahead and refrigerate. This allows the flavors to meld beautifully, making it even more delicious when served.
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).