Pumpkin-Cheesecake Pie Recipe

Name: Pumpkin-Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chocolate graham cracker crumbs; 2 tablespoons unsalted butter, melted; 8 ounces cream cheese, softened; ⅓ cup sugar; 1 egg, lightly beaten; 1 teaspoon vanilla extract; ¼ cup candied ginger (optional); ¾ cup sugar; ½ teaspoon salt; 1 teaspoon ginger; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ¼ teaspoon allspice; 15 ounces pumpkin puree (NOT filling); 1 cup light cream or 1 cup evaporated milk; 3 large eggs, lightly beaten; whipped cream (optional); chocolate chips (optional) or chocolate shavings (optional)

Servings: persons

1 cup chocolate graham cracker crumbs
2 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
⅓ cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
¼ cup candied ginger (optional)
¾ cup sugar
½ teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon allspice
15 ounces pumpkin puree (NOT filling)
1 cup light cream or 1 cup evaporated milk
3 large eggs, lightly beaten
whipped cream (optional)
chocolate chips (optional) or chocolate shavings (optional)

1
Preheat oven to 325.
2
In an ungreased 9-inch glass pie dish, stir together graham cracker crumbs with butter with fork until moistened.
3
Press mixture down with your hand to cover just the bottom of the dish.
4
Bake crust 10 minutes.
5
Let cool.
6
Raise oven temperature to 425.
7
Beat cream cheese and 1/3 cup sugar until smooth.
8
Beat in egg, vanilla, candied ginger, and spoon onto cooled crust.
9
In medium-sized bowl, whisk together 3/4 cup sugar, salt, and spices.
10
Add pumpkin, cream/evaporated milk, and eggs, whisk gently until smooth (avoid beating a lot of air into the mixture).
11
Place pie in oven and bake 15 minutes.
12
Turn oven down to 350 and bake another 30-40 minutes.
13
Remove pie from oven and let cool to room temp, then refrigerate at least 3 hours until serving.

1149

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 cup chocolate graham cracker crumbs, 2 tablespoons unsalted butter, melted, 8 ounces cream cheese, softened, ⅓ cup sugar, and more.

Yes, Pumpkin-Cheesecake Pie 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!

Pumpkin-Cheesecake Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions