An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.

  • To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.

  • Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.

Nutrition Facts

417.7 calories; 6.7 g protein; 38.2 g carbohydrates; 136.2 mg cholesterol; 498.9 mg sodium. Full Nutrition

Reviews (89)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2006
Easy to make and yummy. I will however add 1/2 pkg more cheese next time. As well I used a traditional 9" store bought crust to save time and money. And just a hint... If you lightly whip the filling before adding the spices the filling becomes ultra fluffy and the recipe will yield 3 pies...All the more to eat my dear! Read More
(72)

Most helpful critical review

Rating: 2 stars
11/25/2012
I made the recipe as is. I followed the recipe to a T and it did not turn out. The texture was great but the flavor was like bland pumpkin. That's it. Spices need tweaking. I think it needs to be more sugary as well. I would use white sugar but I don't want to try this recipe again. Read More
(2)
120 Ratings
  • 5 star values: 87
  • 4 star values: 20
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/14/2006
Easy to make and yummy. I will however add 1/2 pkg more cheese next time. As well I used a traditional 9" store bought crust to save time and money. And just a hint... If you lightly whip the filling before adding the spices the filling becomes ultra fluffy and the recipe will yield 3 pies...All the more to eat my dear! Read More
(72)
Rating: 5 stars
11/01/2003
hello humans. this is one of my favorite recipes from this site. i don't like cheesecake very much and i love this recipe. i've made this for people that aren't crazy about pumpkin pie and they love it. it's good enough that it really doesn't need the whipped cream on top. other than that you can't go wrong with this recipe. the only downside to it so far have been the whole humans with their "when are you making that again?" in their annoying human voices. end transmission. Read More
(45)
Rating: 5 stars
07/23/2003
This is a good recipe. However next time I will add a little more cream cheese and a little less pumpkin. Read More
(29)
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Rating: 4 stars
10/10/2011
I made two changes--I used evaporated milk in the cheesecake instead of whipping cream and two teaspoons of pumpkin pie spice instead of the individual spices. Here's the thing. The flavor of this is great BUT there is way too much filling for so little crust. I mixed up the cheesecake part in my Kitchen Aid and I could just tell it was going to be too much for one 8 or 9 inch pie pan. I pressed the crumbs into a 8x8 glass baking pan baked the crust at 350 for 8 minutes then just followed the rest of the recipe. I really liked this recipe but it really should be double the crust ingredients and make two pies out of it. Read More
(26)
Rating: 5 stars
12/21/2007
This is a great recipe! Some advice: This actually made TWO pumpkin pie cheesecakes. (I used two 9in. pie tins). The pumpkin is subtle and the cheesecake is not overly sweet. Everyone loved it especially the pumpkin pie lovers! 100% recommended. Read More
(21)
Rating: 5 stars
11/01/2003
My family doesn't care for pumpkin pie but loved this smooth creamy version of it. I made a gingersnap crumb crust rather than the crust in the recipe and added another half package of cream cheese to the filling. I may try using two full packages the next time I make it. Unlike a cheesecake you don't really taste the cream cheese but I'm sure that's what makes this pie a cut above the traditional pumpkin pie. It was absolutely delicious and everyone was disappointed when it was gone. I found it took a few extra minutes to bake. The center was still a bit wobbly when I removed the pie from the oven but firmed up after it had cooled. Read More
(21)
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Rating: 5 stars
11/30/2010
I wanted a more traditional pie for Thanksgiving but one with a twist. So I used this recipe and changed a few things. I used store bought crust for the bottom BUT I still mixed up walnuts (cheaper) sugar and ginger in the KitchenAid and set aside. I mixed up the filling as directed but whipped it well after the spices went in so it fluffed up. Although it didn't "look" fluffy it was. I also got two pies that fit nicely into the tins you get from Marie Calendars. After filling half way I spread the nut/sugar/ginger mixture over both pies. I sprinkled it on and then kind of lightly packed it in/on. I filled up the remaining mixture on top and then decorated the top with pecans before baking. I also cut the crusts and made a pie edge. Still baking so we'll see how it goes. Read More
(20)
Rating: 5 stars
11/27/2002
I made a triple batch of this recipe! Believe me it hasn't lasted very long!! I think the next time I make these pies I will double the amount of cream cheese. Pie is of good texture but needs some height to it sorta like a traditional cheesecake has. I will agree that you will not want to go back to a regular pumpkin pie again! Read More
(16)
Rating: 5 stars
02/11/2003
LOVE this recipe!!!! I made a couple of small changes however. I topped the pie with chopped pecans before baking and served it warm as a side dish. That may sound strange but this pie is not as sweet as regular pies. I would not use this as a cold whipped cream topped kind of thing but as a warm dish it was AMAZING! Lots have asked for the recipe. Thanks! Read More
(9)
Rating: 2 stars
11/25/2012
I made the recipe as is. I followed the recipe to a T and it did not turn out. The texture was great but the flavor was like bland pumpkin. That's it. Spices need tweaking. I think it needs to be more sugary as well. I would use white sugar but I don't want to try this recipe again. Read More
(2)