Pumpkin is a classic flavor of fall. This Pumpkin Cheesecake Pie recipe is sponsored by OXO.
Around this time of year, two types of people emerge: the Pumpkin Lovers and the Pumpkin Haters. Can you guess which category that I fall into? Yep, everything is better with pumpkin. I am actually not a fan of traditional cheesecake, but put pumpkin on top and the flavor takes cheesecake to a whole new level.
Pumpkin Cheesecake Pie Ingredients:
- Refrigerated pie crust (unrolled)
- (2) 8 ounce packages cream cheese
- 3/4 cup pure pumpkin
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- (2) eggs
- 1/4 teaspoon nutmeg
- Optional (but delicious!): Whipped topping
A great finished product begins with the perfect kitchen tools. I’ve been using OXO in my kitchen for years. The products are durable and good quality. OXO has everything to put together a great pie, pumpkin or otherwise.
Directions to Make:
Precook the rolled pie crust according to the directions on the package or in your favorite recipe. Bake it right in the OXO Glass 9″ Pie Plate.
Meanwhile, soften the cream cheese.
Pull out a OXO Good Grips mixing bowl and combine the sugar, vanilla, and softened cream cheese. Add the eggs and mix until smooth.
Cover the bottom of the prepared pie crust with the mixture (approximately 1 cup or however much it takes to add a thin layer of cheesecake mixture to the bottom of the pie).
In another OXO Good Grips mixing bowl, combine the rest of the ingredients thoroughly. The OXO Stainless Steel Measuring Spoons and the 4-cup Angled Measuring Cup are helpful for measuring out all ingredients. Once finished, spread this over the layer that is already in the pie dish.
Bake for 25-30 minutes in a 325 degree oven. After it has cooled completely, place it in the refrigerator for 4-6 hours prior to serving.
The whipped topping is an awesome addition, but the pie is wonderful without it, too.