Diana's Desserts - www.dianasdesserts.com
See more recipes in Thanksgiving Desserts

Autumn Pumpkin Cheesecake Pie

in Diana's Recipe Book

Average Rating: 
(total ratings: 11)
[Read reviews] [Post a review]
Servings: 8-10
This yummy pie is a bit of a twist on your usual pumpkin pie, and what really makes it so special is the cream cheese added to the filling. A great Thanksgiving dinner dessert, and will most likely become one of your new Thanksgiving and holiday favorites.

Pecan Shortbread Cookie Crust:
1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons (1.5 oz./42g) butter or margarine, melted
3 tablespoons all-purpose flour

1 cup granulated sugar
3 tablespoons all-purpose flour
1 (8 oz.) package cream cheese, softened
1 (3 oz.) package cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 (15 oz.) can 100% pumpkin (not pumpkin pie mix)
1 tablespoon milk

To Prepare the Crust:
Preheat oven to 375 degrees F (190 degrees C).

Mix all pie crust ingredients together, press crust onto bottom and sides of an ungreased 9-inch pie pan. Bake crust on middle rack of preheated oven for 12 minutes. Remove pan from oven; let cool completely.

To Prepare the Filling:
Beat sugar, flour and both packages cream cheese in a large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.

To Make Swirl Design:
Stir the 1 tablespoon milk into reserved 1/2 cup cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.

To Bake the Pie:
Cover edges of crust with aluminum foil strips (about 1 1/2 inches wide) to prevent excessive browning. Remove foil the last 15 minutes of baking. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes or until knife inserted in center comes out clean (or when it comes out almost clean. Place pie on wire rack and let cool completely, then cover loosely and refrigerate for at least 4 hours before serving. Store any leftover pie covered in refrigerator.

Makes 8-10 servings.

Photograph taken by Diana Baker Woodall© 2001

Source: DianasDesserts.com
Date: November 2001


Reviewer: Allie
Well, it looks so creative that i am going to make it tomorrow (for Thanksgiving)...so hopefully it tastes good too!

Reviewer: Heidi
I must start off by saying that I made one change. I had no pecan shortbread cookies so I used ginger snaps for my crust. Mmmmm! Good choice. The pie filling was excellent! Loved the cream cheese. Very easy to make and looks fancy. Wonderful creamy texture. I took mine out before my knife came out clean because it was in there for longer than 45 minutes. I'm glad I did because it was done perfectly.I think the cream cheese prevented the knife from coming out clean. Anyways, this recipe is awesome! Try it for Thanksgiving - it's a nice change from regular pumpkin pie.

Reviewer: Francis
This was a success at my party last weekend. I LOVED IT!!!!

Reviewer: Michelle
Very good! You will want to go back for seconds!!!

Reviewer: mary ellen

Reviewer: Cyd
Excellent! Every one of my guests loved it!

Reviewer: Jonathan Argo
i tried this from the original pumpkin pie.....i prefer this one. to me its the most delicious pie for those cold winter months by the fire with a tall glass of eggnog. Thank you for this recipe.

Reviewer: Kimberly
I found this recipe on this website three years ago and made it for Thanksgiving dessert. It is now an every year staple that my family expects. It is delicious. A great combination between pumpkin pie and cheesecake. The spices really bring out an excellent flavor and it is so tasty. I have never had any leftovers.

Reviewer: Kari
Amazing. I must admit, I made a huge mistake. I forgot to put the eggs in, and remembered after I had already made the gorgeous designs. I lost the swirls, but my family thought that it was regular pumpkin pie and when they tasted it, they were amazed. It was delicious, and when you make it properly, looks totally fantastic.

Reviewer: Homer J Simpson
Reviewer: Jennifer
I tried this tonight and the pie is amazing! I wish I would have made 2!

Great recipe!


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)