Pumpkin. Cream Cheese. Eggs. S&C Milk. Pumpkin Pie Spice. Pie Crust.
I’m a big fan of pumpkin pie. And cheesecake. And pumpkin cheesecake. But pumpkin cheesecake pie? I was skeptical. As it turns out, however, my skepticism was totally unfounded. It’s freakin’ amazing.
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Pumpkin Cheesecake Pie
First off, this is a craaaaazy easy recipe. Crazy. Easy. So it has that going for it. Remember the late night baking a few weeks ago? This is the pie that I got to make for Clyde & Mona, on Cincinnati Lifestyle a couple of weeks ago. (That whole day was SO MUCH FUN. )
When I say it’s an easy (and freakin’ tasty) recipe, let me frame it like this for you. Aside from the physical opening of the cans, and the time spent baking, Clyde and I walked through the entire recipe in a three-minute live tv segment, which you can watch HERE.
It’s that easy.
A can of pumpkin puree, a can of s&c milk, three eggs, 8 oz. of cream cheese, pie spice, and a pie crust. I used this one.
Pumpkin Cheesecake Pie
Ingredients
- 1 Can Pumpkin Puree
- 8 oz Cream Cheese
- 1 Can Sweet & Condensed Milk
- 3 Eggs
- 1 Pie Crust (I used Wholly Wholesome)
- Shakes Couple Pumpkin Pie Spice
Instructions
- In a big mixing bowl, whip together all ingredients save your pie crust.
- Dump into crust.
- Bake it till it’s done, at 350*
Want to work with me? hello@cookeatexplore.com
You might also like this twist on a traditional apple pie.
Kate, I’m making your pumpkin cheesecake pie for thanksgiving this morning. I have 1 question…do you use the small or large can of pumpkin purée?
Thanks,
Karen
Happy Thanksgiving!
The smaller size, fo’ sho. Lemme know how it turns out!