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Pumpkin Cheesecake Pie
Author/Submitted by: Submitted by: Carolyn Rothwell
Servings: 8
Categories:
Cheesecakes
/
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients: 1
cup
graham cracker crumbs 1/2
cup
ground pecans 2
tablespoons
sugar 1/8
teaspoon
ground ginger 1/4
cup
butter,
melted
8
ounces
cream cheese,
softened
3/4
cup
packed brown sugar 3
eggs,
beaten
15
ounces
pumpkin puree 1/2
cup
heavy whipping cream 1
teaspoon
ground cinnamon 1/2
teaspoon
ground ginger 1/4
teaspoon
ground nutmeg 1/4
teaspoon
ground cloves 1/2
teaspoon
salt
Directions:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
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.
3.
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.
4.
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.
" An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves. "
" An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves. "
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