Pumpkin Cheesecake Pie

Both the crust and the filling are super in this delicious pie. The crust is a tasty crumble of graham cracker, pecan and ginger. This lovely mixture is pressed into a 9-inch pie tin, and filled with a scrumptious pumpkin pie filling boasting cream cheese, brown sugar, cream, eggs, cinnamon, ginger, nutmeg and cloves. The pie is then baked and garnished with whipped cream and pecan halves.

• Calories: 418 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• ¾ cup packed brown sugar
• ¼ teaspoon ground cloves
• 1 (8 ounce) package cream cheese, softened
• 1 cup graham cracker crumbs
• ¼ cup butter, melted
• ½ cup heavy whipping cream
• ½ cup ground pecans
• 3 eggs, beaten
• 1 (15 ounce) can solid pack pumpkin puree
• ⅛ teaspoon ground ginger

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.