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Pumpkin Cheesecake Pie

Indulgent Pumpkin Cheesecake Pie for Fall Happiness

This Pumpkin Cheesecake Pie combines rich pumpkin flavor and creamy cheesecake, creating a delightful autumn dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 package Pillsbury Refrigerated Deep Dish Pie Crust Feel free to use homemade for a personal touch.
For the Cheesecake Filling
  • 8 oz Cream Cheese Opt for vegan cream cheese if you want a dairy-free dessert.
  • 0.25 cup Granulated Sugar Consider using brown sugar for a richer flavor.
  • 1 Egg Substitute with flaxseed meal mixed with water for a vegan version.
  • 1 cup Pumpkin Puree This ingredient delivers flavor and moisture.
  • 0.67 cup Pumpkin Pie Spice Cinnamon, nutmeg, and ginger can be used separately.
  • 0.5 teaspoon Salt Essential for balancing sweetness.
  • 1.5 teaspoons Heavy Cream Switch it with half-and-half or coconut cream for a lighter option.

Equipment

  • Mixing bowl
  • Electric mixer
  • Pie Dish
  • whisk
  • spatula
  • Knife

Method
 

Step-by-Step Instructions
  1. Take the Pillsbury Refrigerated Deep Dish Pie Crust out of the refrigerator and let it soften for about 10 minutes. Preheat your oven to 350°F (175°C) while gently pressing the crust into a pie dish.
  2. Poke holes throughout the base with a fork to prevent puffing during baking.
  3. In a mixing bowl, combine the cream cheese and granulated sugar. Beat on medium speed for 2–3 minutes until smooth.
  4. Add in the egg and continue mixing until fully blended and velvety.
  5. In another bowl, whisk together the pumpkin puree, pumpkin pie spice, salt, and heavy cream until smooth.
  6. Pour the pumpkin mixture into the prepared crust, spreading it evenly with a spatula.
  7. Spoon the cream cheese filling over the pumpkin layer and gently swirl the two together with a knife.
  8. Bake the pie in the preheated oven for 50–60 minutes until a knife inserted near the center comes out clean.
  9. Allow the pie to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 3–4 hours to set.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 5000IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Store in an airtight container for up to 3–4 days. Freeze for up to 2 months, and thaw overnight in the fridge before serving.

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