Cheesecake Factory's Original Recipe for Pumpkin Pi

Name: Cheesecake Factory's Original Recipe for Pumpkin Pie Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) prepared pie pastry; ¾ cup dark brown sugar, firmly packed; ¼ cup white sugar; 2 tablespoons flour; 1 tablespoon molasses; 1 ½ teaspoons cinnamon; 1 teaspoon ginger; ¼ teaspoon nutmeg; ¼ teaspoon clove; ¼ teaspoon salt; 2 cups canned pumpkin puree; 3 large eggs, lightly beaten; 1 ¾ cups whipping cream, unwhipped; whipped cream, for topping sweetened to taste and flavored with; ½ teaspoon vanilla

Servings: persons

1 (9 inch) prepared pie pastry
¾ cup dark brown sugar, firmly packed
¼ cup white sugar
2 tablespoons flour
1 tablespoon molasses
1 ½ teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon clove
¼ teaspoon salt
2 cups canned pumpkin puree
3 large eggs, lightly beaten
1 ¾ cups whipping cream, unwhipped
whipped cream, for topping sweetened to taste and flavored with
½ teaspoon vanilla

1
Set oven to 375 degrees (set oven to second-lowest position).
2
Prepare a 9-inch glass pie plate.
3
Fit the prepared pastry in a 9-inch glass pie plate and flute edges.
4
Prick holes in the bottom of the crust then refrigerate for 1 hour.
5
Line, weight and bake the shell for 8 minutes (second-lowest rack).
6
For the filling; In a bowl combine brown sugar, white sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt.
7
Add in eggs and whipping cream; whisk to combine well.
8
Pour the filling into prepared pie plate.
9
Place the pie plate on a baking sheet.
10
Bake for about 40 minutes or until the filling is set.
11
Let cook then serve with whipped cream.
12
*NOTE* I also have the original recipe for their pastry if you would like it just message me.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (9 inch) prepared pie pastry, ¾ cup dark brown sugar, firmly packed, ¼ cup white sugar, 2 tablespoons flour, and more.

Yes, Cheesecake Factory's Original Recipe for Pumpkin Pie Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake Factory's Original Recipe for Pumpkin Pie Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions