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Pumpkin Cheesecake Pie

Author/Submitted by: Submitted by: Carolyn Rothwell
Servings: 8
Categories: Cheesecakes / Desserts / Pies & Pastries / Pumpkin

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

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. "

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