Pumpkincheesepie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NO-BAKE PUMPKIN PIE WITH CREAM CHEESE



No-Bake Pumpkin Pie with Cream Cheese image

A light no-bake pumpkin pie with cream cheese.

Provided by Sarabeth Emet

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

½ cup pumpkin puree
2 tablespoons pumpkin puree
2 teaspoons pumpkin pie spice
2 (8 ounce) packages cream cheese, softened
¼ cup honey
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
  • Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
  • Cover and refrigerate until firm, about 2 hours.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g

CREAM CHEESE PUMPKIN PIE



Cream Cheese Pumpkin Pie image

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

Steps:

  • In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

PUMPKIN CREAM CHEESE PIE



Pumpkin Cream Cheese Pie image

Pumpkin Cream Cheese Pie is a pumpkin pie with a cream cheese swirl that makes this dessert the perfect combination of pumpkin pie and cheesecake.

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Time 6h5m

Number Of Ingredients 11

1 homemade pie crust, (or 9-inch store-bought crust)
2 packages (16 ounces) cream cheese, (softened)
1 cup (200g) granulated sugar
3 tablespoons all-purpose flour
1 can (15 ounces) pumpkin
3 large eggs, (room temperature)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 teaspoon milk

Steps:

  • Preheat the oven to 375°F.
  • Place the unbaked pie crust in a 9-inch pie pan. Cinch the edge of your pie crust to create your desired shape.
  • Dock the crust (poke holes in the crust with a fork) before baking OR use pie weights. (See the section above for tips on making a perfect pie crust.)
  • Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.
  • In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy.
  • Reserve 1/2 cup of the cream cheese mixture and set it aside.
  • To the remaining cream cheese mixture in the large bowl, add the pumpkin. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Beat on medium speed until smooth.
  • Pour the mixture into the baked crust.
  • Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Blend until smooth and creamy.
  • Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture.
  • Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. This will give the pie that beautiful marbled look.
  • Bake the pie for 20 minutes. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes.
  • Remove the pie from the oven and let it cool on the counter for 30 minutes.
  • Transfer the pie to the refrigerator to let chill for 4-5 hours before serving.

Nutrition Facts : Calories 417 kcal, ServingSize 1 serving

PUMPKIN CREAM CHEESE PIE



Pumpkin Cream Cheese Pie image

After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 large eggs, room temperature, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN PIE



Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 1 pie or about 8 servings

Number Of Ingredients 15

1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg

Steps:

  • Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
  • On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
  • Lower the oven temperature to 350 degrees F.
  • While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
  • Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.

CLASSIC PUMPKIN CHEESECAKE



Classic Pumpkin Cheesecake image

A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 8 to 12 servings

Number Of Ingredients 12

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons sugar
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
1 15-ounce can pure pumpkin puree
1/4 cup sour cream
1 tablespoon pumpkin pie spice
2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large eggs, at room temperature, lightly beaten
Whipped cream, for topping

Steps:

  • Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
  • Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
  • Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
  • Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.

PUMPKIN PIE CHEESECAKE



Pumpkin Pie Cheesecake image

My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.-DeWhitt Sizemore, Woodlawn, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Whipped cream

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. , Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.

Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 184mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CHEESECAKE I



Pumpkin Cheesecake I image

I'm glad my mother gave me this recipe. I think it's better than regular pumpkin pie, because it doesn't have a really strong pumpkin taste.

Provided by J M Thomas

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 16

Number Of Ingredients 9

2 (8 ounce) packages cream cheese
¾ cup white sugar
1 (15 ounce) can pumpkin puree
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 eggs
¼ teaspoon salt
2 prepared 8 inch pastry shells

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Nutrition Facts : Calories 218 calories, Carbohydrate 18.8 g, Cholesterol 54 mg, Fat 14.6 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 7 g, Sodium 274 mg, Sugar 10.4 g

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY



Old-Fashioned Pumpkin Pie Recipe by Tasty image

Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 teaspoons cinnamon
1 teaspoon kosher salt
¾ cup shortening, cubed
6 tablespoons ice water
1 cup sugar, plus 2 tablespoons
1 tablespoon ground cinnamon, plus a pinch
1 ½ teaspoons ground ginger
½ teaspoon ground cloves
¾ teaspoon kosher salt
3 large eggs
15 oz canned pumpkin puree
1 cup evaporated milk, plus 2 tablespoons
whipped cream, or ice cream for serving

Steps:

  • Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
  • Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
  • Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
  • Preheat the oven to 425˚F (220˚C)
  • Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  • In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
  • Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
  • Pour the filling into the pie shell.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
  • Cool the pie on a wire rack for 2 hours.
  • Slice and serve with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams

PUMPKIN CHEESECAKE PIE



Pumpkin Cheesecake Pie image

If you're looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It's a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. -Sharon Crockett, La Palma, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 17

1-1/2 cups crushed gingersnap cookies
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
TOPPING:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional

Steps:

  • In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

Nutrition Facts : Calories 374 calories, Fat 20g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 316mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN CREAM CHEESE LAYER PIE



Pumpkin Cream Cheese Layer Pie image

Make and share this Pumpkin Cream Cheese Layer Pie recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h30m

Yield 1 9in pie

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1 (9 inch) pie pastry, unbaked
1 1/4 cups pumpkin puree
1/2 cup sugar (for a sweeter filling add in more sugar)
1 dash salt
1 teaspoon cinnamon
1/4 teaspoon ginger (can use more)
1/4 teaspoon nutmeg (can use more)
2 eggs, slightly beaten
1 cup evaporated milk

Steps:

  • Set oven to 350 degrees.
  • In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
  • Beat in 1 egg; spread mixture in the unbaked pastry shell.
  • Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
  • Blend in the 2 beaten eggs and milk.
  • Pour pumpkin mixture over cream cheese layer.
  • Bake for about 50-60 mins, or until set.
  • Cool pumpkin pie thoroughly.
  • Top with whipped cream if desired.

Nutrition Facts : Calories 2900.4, Fat 173.3, SaturatedFat 81.2, Cholesterol 957.1, Sodium 2241.2, Carbohydrate 276.9, Fiber 8.7, Sugar 154.5, Protein 65.8

PERFECT PUMPKIN PIE



Perfect Pumpkin Pie image

Canned pumpkin purée is quick and easy to use. Don't substitute fresh pumpkin purée in this pie; it will be too watery.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 13

All-purpose flour, for surface
1/2 recipe Pate Brisee for Perfect Pumpkin Pie
3 large eggs, plus 1 large egg white, lightly beaten
1 can (15 ounces) pure pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
Whipped cream, for serving (optional)

Steps:

  • On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
  • In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
  • Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.

PUMPKIN PIE



Pumpkin Pie image

Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream.

Provided by The New York Times

Categories     dinner, lunch, dessert

Time 1h

Yield One 9-inch pie

Number Of Ingredients 11

2 cups pumpkin purée (canned or fresh)
3 eggs
2 tablespoons granulated sugar
2 tablespoons light or dark brown sugar
2 tablespoons molasses
1 1/2 cups evaporated milk or heavy cream
1/2 teaspoon ground cloves
2 teaspoons cinnamon
2 tablespoons fresh ginger, grated (or 1 teaspoon ground ginger)
1/2 teaspoon salt
1 9-inch blind-baked pie crust, homemade or store-bought

Steps:

  • Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
  • Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 273 milligrams, Sugar 13 grams, TransFat 0 grams

More about "pumpkincheesepie recipes"

PUMPKIN CHEESECAKE PIE | CANADIAN LIVING
pumpkin-cheesecake-pie-canadian-living image
Remove pie weights and foil; bake on bottom rack until crust is golden, about 10 minutes. Filling: While crust is baking, in large bowl, beat cream cheese until smooth. Beat in eggs, 1 at a time; beat in pumpkin purée, Demerara sugar, …
From canadianliving.com


THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK
Preheat the oven to 350 degrees F. Line the chilled dough with foil and fill with pie weights or dried beans. Transfer to the oven and bake until the …
From foodnetwork.com
Author Food Network Kitchen
Steps 6
Difficulty Easy


22 EASY PUMPKIN CHEESECAKE RECIPES TO MAKE THIS FALL
2018-10-17 Watch this video to learn our foolproof tips for the best cheesecake ever. With a little help from coconut milk, soaked cashews and pumpkin puree, this …
From goodhousekeeping.com


PUMPKIN CHEESECAKE PIE - I WASH YOU DRY
Instructions. Preheat oven to 400 F°. Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan, cover and chill. Prepare cheesecake filling with an electric mixer, blending cream cheese with white sugar for 2-3 minutes until smooth and creamy. Add vanilla and egg and mix until smooth, 1-2 minutes.
From iwashyoudry.com


NO FAIL HOMEMADE PUMPKIN PIE - INSPIRED TASTE
2021-11-24 Heat oven to 425 degrees F. Place the pie on a baking sheet. Pour pumpkin filling into the pie shell. Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean.
From inspiredtaste.net


EASY PUMPKIN PIE CHEESECAKE - THE NOVICE CHEF
2020-11-30 This recipe is very easy to make with just a few short steps: Step 1: Start by beating together the cheesecake layer ingredients until smooth. Step 2: Add 1 1/3 cups of the cheesecake batter to the graham cracker pie crust. Step 3: Add pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk until smooth.
From thenovicechefblog.com


EASY PUMPKIN CHEESECAKE - SPEND WITH PENNIES
2021-11-22 Combine crust ingredients in a bowl ( per the recipe below) and press into a 9″ pie plate. Place all pumpkin cheesecake ingredients in the blender and pulse until well mixed. Pour the filling into the crust and bake. Cool completely before serving and top …
From spendwithpennies.com


CREAM CHEESE PUMPKIN PIE (NO BAKE OPTION!) - THE RECIPE REBEL
2019-10-30 Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Use a fork to poke holes all across the bottom and around the edges to prevent puffing. Bake for 15-20 minutes until golden brown and set aside to cool.
From thereciperebel.com


CREAM CHEESE PUMPKIN PIE - AVERIE COOKS
2021-07-13 Reserve a heaping 1/2 cup in medium bowl; set aside. To the large bowl with the cream cheese and sugar mixture, add the eggs, pumpkin puree, pumpkin pie spice, vanilla, salt, and beat on medium-high speed until smooth, about 2 to 3 minutes, scraping the sides of the bowl as necessary. Turn filling out into prepared crust, smoothing the top ...
From averiecooks.com


PUMPKIN CHEESECAKE RECIPES | ALLRECIPES
Keto Pumpkin Cheesecake with Almond Pecan Crust. 7. This keto pumpkin cheesecake has a nutty almond-pecan crust. It's a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie that I converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat.
From allrecipes.com


TRADITIONAL PUMPKIN PIE - E.D.SMITH®
Add brown sugar, whole can of Pure Pumpkin (796ml), pumpkin pie spice and salt. Stir ingredients together until well combined. Blend in heavy cream or evaporated milk. Pour filling evenly into each prepared pie shell. Bake both pies together at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 35-45 ...
From edsmith.com


PUMPKIN PIE RECIPES | TASTE OF HOME
Pumpkin Pie Recipes. Pumpkin pie may be a Thanksgiving classic, but there are plenty of other times to enjoy this popular fall dessert. Whether it’s quick and easy or with cinnamon, apple or pecans, look no further for the best homemade pumpkin pie recipes. Add Filter.
From tasteofhome.com


30+ BEST PUMPKIN PIE RECIPES - EASY HOMEMADE PUMPKIN PIES …
2019-10-25 Brandon Bales. 10 of 32. Fireball Pumpkin Pie. Pumpkin pie with a kick. Get the recipe from Delish. Ethan Calabrese. 11 of 32. Pumpkin Pie In a Jar. The perfect way to begin eating the flavor of ...
From delish.com


THE ULTIMATE PUMPKIN PIE CHEESECAKE - BAREFEET IN THE KITCHEN
2019-09-12 Pumpkin Cheesecake Recipe. Preheat oven to 325 degrees. Stir together the crust ingredients and press into 2 pie pans. Beat the cream cheese and sugar together with a mixer until smooth. Add the vanilla and the eggs and beat again. Pour 1/3 of this mixture over each pie crust. (This was approximately 1 1/3 cups of the filling.)
From barefeetinthekitchen.com


HOW TO MAKE PUMPKIN CHEESE PIE - PAINLESS COOKING
This is even a better version of the pumpkin cheese pie recipe; easy no crust and lots of cheese. 6 Packages (8 ounces each) softened cream cheese; 2 ¾ Cups sugar; 8 Eggs; 1 Can (19 ounces) pumpkin; 1 Teaspoon ginger; 1 Teaspoon cinnamon; ½ Teaspoon cloves; ¼ Teaspoon nutmeg; ½ Teaspoon salt; Preheat oven to 350F degrees. Butter a 10 or 12 inch spring form pan (or 2 …
From painlesscooking.com


PUMPKIN PIE RECIPES | ALLRECIPES
Homemade Fresh Pumpkin Pie. 811. Chunks of pumpkin are boiled on the stove and then mashed with evaporated milk, sugar, eggs, and spices to create the filling for a shortening based crust in this delectably rustic Thanksgiving classic. By Allrecipes Member.
From allrecipes.com


PUMPKIN CHEESECAKE PIE | KING ARTHUR BAKING
By PJ Hamel. To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. Whisk gently until smooth. Pour slowly over the chilled cheesecake filling. Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F ...
From kingarthurbaking.com


EASY PUMPKIN CHEESECAKE PIE - DAILY DISH RECIPES
2017-10-02 Instructions. Preheat oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar, pumpkin, vanilla and pumpkin pie spice until blended. Add eggs and beat just until blended. Pour into your prepared pie crust. Bake in a 350 degrees F for 40-45 minutes or until center is almost set. Allow to cool.
From dailydishrecipes.com


CREAM CHEESE PUMPKIN PIE RECIPE | MYRECIPES
Beat together cream cheese, sugar, flour, vanilla, and salt with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes.
From myrecipes.com


CLASSIC PUMPKIN PIE (THE BEST) | RICARDO
Filling. In a bowl, combine the cornstarch and spices. Whisk in the eggs. Whisk in the pumpkin purée and sweetened condensed milk. Stir until smooth, then pour into the pie crust. Bake for 35 to 40 minutes or until the filling is set in the centre. Let cool completely on a wire rack.
From ricardocuisine.com


PUMPKIN CHEESECAKE PIE WITH GRAHAM CRACKER AND PECAN CRUST – …
The Best Pans for Glass Cooktops, According to Food Network Kitchen
From foodnetwork.com


PUMPKIN CHEESECAKE PIE - WILL COOK FOR SMILES
2018-08-29 Preheat the oven to 350. Beat cream cheese and sugar until smooth (about 2 minutes). Add pumpkin puree and dry spices, beat until well blended. Add eggs, heavy cream and vanilla. Beat well. Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)
From willcookforsmiles.com


NO-BAKE PUMPKIN CHEESECAKE PIE - MEATLOAF AND MELODRAMA
2020-10-09 Mix in the vanilla. Gradually mix in the powdered sugar, and beat until fluffy, scraping sides of bowl, occasionally. Add the pumpkin puree, pumpkin pie spice, cinnamon and maple syrup, and mix until well combined. Spoon mixture into graham cracker crust, and spread evenly with spatula. Refrigerate for 6 hours or overnight.
From meatloafandmelodrama.com


PIONEER VILLAGE MARKET IGA - RECIPE: PUMPKIN CHEESECAKE PIE
Directions: Preheat the oven to 425 degrees F Remove the crust from the refrigerator and place on a floured work surface. Roll the crust into a 13" round and transfer it to a 9-inch pie plate.
From pioneervillagemarket.iga.com


PUMPKIN CHEESECAKE RECIPE - NATASHASKITCHEN.COM
2014-10-07 In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
From natashaskitchen.com


BEST PUMPKIN CHEESECAKE RECIPE - HOW TO MAKE ... - THE PIONEER …
2021-08-11 Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, spices, and salt. Bring a pot of water to a boil for your cheesecake’s water bath. Pour the filling into the crust.
From thepioneerwoman.com


NO BAKE PUMPKIN PIE CHEESECAKE RECIPE
2018-10-30 Pour the mixture into the crust. Spray a piece of plastic wrap with non-stick spray then use it to cover the cheesecake. Set the cheesecake in the refrigerator for at least 6-8 hours, or leave it overnight. When the cheesecake is ready, make the pumpkin spice whipped cream.
From thecookierookie.com


PUMPKIN CHEESECAKE RECIPES - FOOD NETWORK
2022-06-12 Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping. Recipe | Courtesy of Duff Goldman. Total Time: 5 hours 10 minutes. 13 Reviews.
From foodnetwork.com


PUMPKIN CHEESE-SWIRLED PIE | VERY BEST BAKING
Step 2. Beat cream cheese in small mixer bowl until light and fluffy. Gradually add 1/4 cup corn syrup and vanilla extract; beat until smooth. Step 3. Combine pumpkin, evaporated milk, eggs, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt in medium bowl. Pour into pie shell. Drop cream cheese mixture by rounded tablespoon onto ...
From verybestbaking.com


EASY PUMPKIN CHEESECAKE | COOKIES AND CUPS
2019-09-20 Turn mixer to low and add in the pumpkin, sour cream, vanilla, and pumpkin pie spice until combined and smooth, scraping the sides of the bowl often to make sure everything is combined. With mixer still on low, add the eggs, 1 at a time, mixing after each addition just …
From cookiesandcups.com


OUR 10 BEST PUMPKIN PIE RECIPES OF ALL TIME ARE THE …
2021-10-15 Chef John's Pumpkin Pie. Chef John's Pumpkin Pie is perfectly spiced with nutmeg, ginger, cinnamon, and Chinese 5-spice powder, and uses extra egg yolks to ensure the pie doesn't crack. Chef John recommends using his Easy Homemade Pie Crust recipe. "The PERFECT pumpkin pie.
From allrecipes.com


PUMPKIN CHESS PIE RECIPE - PILLSBURY.COM
2013-11-07 Cover; blend on high speed until smooth. Pour into crust-lined plate. Bake 1 hour 10 minutes or until knife inserted in center comes out clean. Cool on cooling rack. 2. In small saucepan, stir together brown sugar, 1/2 cup half-and-half and 1/2 cup butter. Heat to boiling over medium heat. Cook and stir 1 minute.
From pillsbury.com


PUMPKIN SOUFFLE PIE - THERESCIPES.INFO
Pumpkin Casserole/Souffle Recipe | Allrecipes great www.allrecipes.com. Step 1 Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish. Step 2 Beat sugar, butter, and eggs together in a bowl using an electric mixer …
From therecipes.info


THE GREAT PUMPKIN PIE RECIPE - SALLY'S BAKING ADDICTION
2014-10-26 Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to …
From sallysbakingaddiction.com


Related Search