Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie | The Merrythought
I had some pumpkin leftover after making Pumpkin Whoopie Pies, so I was trying to come up with another recipe to use it up. One of my favorite desserts is the No-Bake Blueberry Cheesecake Pie and I thought I could adapt that to make a pumpkin flavored one. Friends, I wish for the love of our thighs that it didn’t turn out so well. But it’s terrific. Ah well, bathing suit season is ages away right?! The subtle pumpkin flavor paired with the gingersnap crust is amazing. Don’t skip out on the gingersnap crust – it makes this dessert truly great!
Pumpkin Cheesecake Pie | The Merrythought
This is really easy and quick to throw together – a perfect, stress-free dessert for your next get together. As I’ve mentioned before, I don’t like really strong pumpkin flavor, so this doesn’t have an overly strong pumpkin taste. I think you could add another 1/4 cup of pumpkin to the recipe for a bit stronger pumpkin taste. (Just be warned that I haven’t tried doing that, so I can’t say for sure how it would affect the texture of the cheesecake mixture.)  The addition of the salted caramel sauce is really great too, you can’t go wrong with salted caramel – but that could be left off if you’re short on time and don’t have any on hand.  I used the recipe from my Salted Caramel Cupcakes for the sauce.
Pumpkin Cheesecake Pie | The Merrythought

Pumpkin Cheesecake Pie

For the Crust:
1 ½ cups gingersnap cookie crumbs
5 tablespoons butter, melted

To make the crust, preheat the oven to 350 degrees. Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened. Transfer the crumbs to a 9-inch pie plate. Use the bottom of spoon to press the crumbs evenly into the bottom and up the sides of the pie plate. Bake in the preheated oven until it is beginning to brown, about 10 minutes. Transfer to a wire rack and cool completely while making the filling.

8 oz. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
½ tsp pumpkin pie spice
¼ cup canned pumpkin
8 oz. cool whip, thawed

For the filling, mix together the cream cheese, powdered sugar, vanilla, pumpkin pie spice and pumpkin. Fold in the cool whip – make sure it is thoroughly combined. Spoon filling into prepared pie crust. Refrigerate for 2 hours or until chilled. Drizzle with salted caramel sauce. Slice, serve & enjoy.
Pumpkin Cheesecake Pie | The Merrythought

Enjoy! Manda

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  • Wednesday, October 16, 2013 - 11:11 pm

    Annie @ Mismatched Simplicity - Mmm my lil tummy is rumbling over interwebs, this look amazing! I’m going to have to try this baby out in the very near future :]ReplyCancel

  • Thursday, October 17, 2013 - 1:39 am

    Stacia - I will definitely be trying the pie recipe this fall! I’ve been looking for some gluten free alternatives and this sounds amazing as long as it was paired with a gluten free crust. Thanks for sharing!ReplyCancel

  • Friday, October 18, 2013 - 4:49 am

    Colleen Pastoor - Oh what a delicious twist on the no-bake cheesecakes! My mom used to make little cherry ones all the time- I’ll for sure be trying these!ReplyCancel

  • Tuesday, October 22, 2013 - 5:21 pm

    amiechristo - Oh my goodness! This is exactly what I’ve been looking for and I didn’t even realize it. Maybe it’ll get the kids I look after interested in pumpkin/flavoured food.ReplyCancel