Rating: 4.5 stars 4.7
110 Ratings
  • 5 star values: 86
  • 4 star values: 20
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
8 to 12 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.

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  • Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust.

  • Bake at 350 degrees F (175 degrees C) for 40 minutes.

  • Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

Tips

This Pumpkin Butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.

Nutrition Facts

340 calories; protein 4.5g; carbohydrates 36.8g; fat 20.3g; cholesterol 67.9mg; sodium 221mg. Full Nutrition
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