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Pumpkin Cheesecake Pie


by catgurrl
BigOven

The perfect ending to Thanksgiving dinner, but wonderful any time...
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Ingredients

1 pastry for single-crust pie; partially baked
1 8-oz package full-fat cream cheese; room temperature
1/2 cup Granulated sugar
1/2 cup light brown sugar; firmly packed
2 large Eggs
1 large Egg yolk
1/2 teaspoon Vanilla extract
lemon zest; one of one lemon, finely grated
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground ginger
1/4 teaspoon Salt
1 cup Canned pumpkin
2/3 cup Half-and-half
Original recipe makes 10 Servings


Preparation

Prepare, bake, and cool the pie crust.

[post_ads]Heat oven to 350 degrees (F). With an electric mixer or food processor, beat cream cheese until smooth. Add sugars and blend until smooth. Then add whole eggs and yolk, vanilla, lemon zest, cinnamon, nutmeg, ginger, salt, pumpkin and half-and-half. Blend until smooth and evenly mixed. Pour the filling into the pie shell.

Place pie pan on center oven rack and bake 25 minutes. Rotate pan 180 degrees and continue baking 20 minutes, or until the top has puffed slightly. The center may still be a little wobbly, but it should not be soupy. Transfer pie to cooling rack and let cool to room temperature. Cover loosely tented with aluminum foil and refrigerate at least 4 hours or overnight before serving.

Makes 10 servings.

From "Pies" by Ken Haedrich


Notes
This pie has the most wonderful flavor. If you don't have half-and-half on hand, you can easily improvise, using milk and about 1 tablespoon of butter in place of the half-and-half.
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Nutrition

Calories per serving: 345

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

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Cake Magazine: Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie
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