Cheesecake Pie Pumpkin

It’s the great pumpkin Charlie Brown.  No, not quite, but this Cheesecake Pie Pumpkin recipe is a great substitute.

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Cheesecake Pie Pumpkin The Ingredients 1 package (8 ounces) cream cheese, room temperature 1/4 cup sugar 1/2 teaspoon vanilla extract 1 egg 1 9-inch pastry pie shell, unbaked 1 1/4 cups pumpkin puree 1/2 cup sugar dash salt--- what’s a dash? 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 eggs, slightly beaten 1 cup evaporated milk

Directions

In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract and beat until light and fluffy.  Beat in 1 egg and spread mixture in the unbaked pastry shell. 

Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg. Blend in the 2 beaten eggs and evaporated milk. 

Pour pumpkin mixture over cream cream cheese layer.  Bake pumpkin pie at 350°F for about 65 minutes, or until set. 

Cool cheesecake pumpkin pie thoroughly.  Serve Your Cheesecake Pie Pumpkin.

To help your cheesecake come out just right, check out these cheesecake baking tips.