Best Kellys Pumpkin Cheesecake Pie Recipes

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FLUFFY PUMPKIN CHEESECAKE PIE



Fluffy Pumpkin Cheesecake Pie image

Make and share this Fluffy Pumpkin Cheesecake Pie recipe from Food.com.

Provided by Gagoo

Categories     Cheesecake

Time 55m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened*
2/3 cup sugar
2 teaspoons pumpkin pie, spice**
2 eggs
1 (15 ounce) can pumpkin
9 ounces graham cracker crust

Steps:

  • In large mixing bowl beat cream cheese on medium speed until fluffy.
  • Add sugar & spice - beat until combined.
  • Add eggs, one @ a time, mixing until just combined after each addition.
  • Stir in pumpkin.
  • Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
  • Cool for 1 hour on wire rack.
  • Refrigerate at least 3 hours before serving.
  • * Soften cream cheese in microwave @ high for 15 to 20 seconds.
  • ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.

FLUFFY PUMPKIN CHEESECAKE PIE



Fluffy Pumpkin Cheesecake Pie image

Traditional pumpkin pie and tempting cheesecake are two favorite American desserts. This fast-to-fix pie combines the best of both- the spicy pumpkin flavor and a rich cheesecake texture! Presented at a Taste of Home cooking school

Provided by Malee_H

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces cream cheese, softened
1/2 cup sugar
1 -1 1/2 teaspoon pumpkin pie spice
1 cup canned pumpkin
2 eggs
1 (6 ounce) graham cracker pie crusts
whipped topping, or other garnishes (optional)

Steps:

  • In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
  • Stir in pumpkin.
  • Add eggs, and mix until blended.
  • Place crust on a baking sheet and pour filling into crust.
  • Bake at 350 for 40 minutes or until center is almost set.
  • Cool completely on wire rack.
  • Refrigerate for 3 hours or overnight.
  • Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.

Nutrition Facts : Calories 328.1, Fat 21.2, SaturatedFat 9.8, Cholesterol 93.4, Sodium 350, Carbohydrate 30.8, Fiber 1.2, Sugar 23.1, Protein 5.3

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.

KELLY'S PUMPKIN PIE



Kelly's Pumpkin Pie image

This is my own recipe that I'm very proud to share. (I was gonna call it "Better than Libbys Pumpkin Pie" , but was afraid Libbys might get mad, LOL!) But....pssst!...it really is! Enjoy!

Provided by Wildflour

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup light brown sugar (both work) or 3/4 cup dark brown sugar (both work)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 teaspoon vanilla
1 (15 ounce) can libbys pumpkin, solid pack
1 (12 ounce) can evaporated milk (not sweetened condensed)
1 unbaked 9-inch deep dish pie pastry
Cool Whip

Steps:

  • Mix sugar, salt and spices in small bowl.
  • In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
  • Slowly stir in evaporated milk.
  • (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
  • Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
  • Pie is done when very center jiggles a little, like jello.
  • And knife inserted about midway comes out clean.
  • Cool for about 2 hours before serving.
  • Pie will set up completely as it cools.
  • *You can also make 2 (9") shallow pies out of this if desired.
  • Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
  • * I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better. DO NOT sub the puree.

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