Cheesecake pumpkin pie: You will love these 3 luscious holiday recipes from the 60s and 70s - Click
These delicious cheesecake pumpkin pies make an elegant alternative to serving a more traditional pumpkin pie after your Thanksgiving dinner.
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Cooking tools:
- Stand mixer
- Pie dish
- Mixing bowl
- Oven
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Chef's knife
- Cooling rack
- Refrigerator
- Fork
- Spoon
- Plastic wrap
Ingredients
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp. vanilla
- 1 egg, slightly beaten
- 1 (15-oz.) can pumpkin or 1-1/4 cups cooked pumpkin
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 tall can evaporated milk
- 2 eggs, slightly beaten
- 1 (9-inch) unbaked pie crust
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