Pumpkin Cheesecake Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup graham cracker crumbs ½ cup ground pecans 2 tablespoons white sugar ⅛ teaspoon ground ginger ¼ cup butter, melted 1 (8 ounce) package cream cheese, softened ¾ cup packed brown sugar 3 eggs, beaten 1 (15 ounce) can solid pack pumpkin puree ½ cup heavy whipping cream 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ teaspoon salt
Nutrition Info
- 417.7 caloriescarbohydrate: 38.2 gcholesterol: 136.2 mgfat: 27.9 gfiber: 2.6 gprotein: 6.7 gsaturatedFat: 14.4 gservingSize: -sodium: 498.9 mgsugar: 28.6 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cheesecake Pie
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger in a medium bowl. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press crust mixture into a 9-inch pie plate. Set aside.
Combine cream cheese and brown sugar in a large mixing bowl. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour filling over the crust.
Bake in the preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.