Pumpkin Cheesecake Pie

SERVES: 8

COOK TIME: 1 Hr

Just when you think you don't have any room left, you remember the Pumpkin Cheesecake Pie and...oh look, there's still some room! This creamy pie combines two favorites for an after-feasting dessert that's make-some-more-room delicious!

What You'll Need

1 refrigerated pie crust (from a 15-ounce box)
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 eggs, divided
1 (15-ounce) can pumpkin pie filling
1 (5-ounce) can evaporated milk
1 cup heavy cream
2 tablespoons maple syrup
2 tablespoons confectioners' sugar

What to Do

Preheat oven to 350 degrees F. Unroll pie crust and place in a 9-inch pie plate, pressing crust firmly into pie plate and fluting edges.
In a medium bowl, beat cream cheese, sugar, and vanilla. Beat in 1 egg just until mixed. Spread into pie crust and set aside.
In a large bowl, beat pie filling, remaining egg, and evaporated milk. Pour pumpkin mixture slowly over cream cheese mixture.
Bake 60 to 65 minutes, or until center is set; let cool.
In a medium bowl, beat heavy cream, maple syrup, and confectioners' sugar until stiff. When ready to serve, top each pie slice with a dollop of maple whipped cream.

Notes

There's so much you can do with pumpkin, and we've got lots of ideas! Check out our favorite canned pumpkin recipes!

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grannytina1 272961 6

Nov 24, 2016

Have a question -- should this recipe read 1 15 ounce can of packed pumpkin? I have made a recipe almost exactly like this but used a 15 ounce can of packed pure pumpkin and also added 1 tsp cinnamon 1 /2 t ginger and 1/4 t cloves( which tastes so much better than using pumpkin spice) just would like to know if this recipe is correct using pumpkin pie mix before I try it Thank you

grannytina1 272961 6

Nov 24, 2016

also want to add I used 2/3 cup of sugar in the recipe I tried Now after reading this escape again pumpkin pie mix was probably used in this recipe

Test Kitchen Team

Nov 28, 2016

Hi there! Yes, the amount of pumpkin pie filling is correct. Enjoy!

jjarias 8563613

Feb 14, 2015

So goodddddd!!!!

carolinared057 799 5588

Nov 25, 2014

Can you use a graham cracker crust instead of the refrigerated type?

Test Kitchen Team

Nov 25, 2014

Hi Carolina! We have not tested it with a graham cracker crust, but we think it could work. If you do get adventurous and try it that way, please let us know how it turns out! :)

ND Terri 4427050

Nov 20, 2014

Are you supposed to use a can of pumpkin, or a can of prepared pumpkin pie filling? I find that too often people don't know the difference and use the terms interchangeably, spelling disaster for the cook.

psbeat2940 0876371

Nov 22, 2014

I would assume the prepared pumpkin pie filling should be used since there are no spices added in the recipe to the pumpkin. Using just canned pumpkin would turn out rather bland I would think. I am going to try it today and find out how it works with the prepared filling.

Bellerophon

Sep 25, 2015

Since the ingredient list calls for "pumpkin pie filling", I think one should go with that.

missd

Nov 20, 2014

This recipe is great...a new staple at holiday gatherings......I topped with plain whipped cream or cool whip.....I let my guests decide which topping they wanted.

bulldawg50

Nov 20, 2014

love your site!!!