Since Thanksgiving is a few days away, I wanted to share a simple pumpkin cheesecake pie recipe. I originally made this as mini Oreo pumpkin cheesecakes at Halloween for a pumpkin food contest we had at work and it won second place. I usually make some sort of apple pie to bring to Thanksgiving but this year I decided to go the pumpkin route and since this recipe was a hit at Halloween I figured I could change it up slightly into a regular pie form.
You can use a regular pie crust for this recipe, I just happen to like the way pumpkin tastes with graham crackers so that is why I used a graham cracker crust.
Pumpkin Cheesecake Pie
– graham cracker crust
– 1 package 8 oz. neufchâtel cream cheese softened
– 1 cup pureed canned pumpkin (make sure it is pure pumpkin and not pumpkin pie filling)
– 1/2 cup sugar
– 1 egg white
– 1 tablespoon cinnamon
– 1 tablespoon vanilla extract
– fat free whipped cream
Preheat oven to 350 degrees.
Combine cream cheese, pumpkin, sugar, egg white, cinnamon and vanilla extract in a bowl. Using an electric mixer, mix ingredients until it is all smooth. Pour mix into graham cracker crust, making sure not to overfill the pan. Bake for 30 minutes or until mixture has set. Refrigerate pie for at least 4 hours before serving. Top with whipped cream when serving.
This recipe was adapted from Halloween Oreo Pumpkin Cheesecakes.