This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Pumpkin-Cream Cheese Pie

By: Betty Crocker®

"Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!"

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
52 Min

Ready In:
5 Hrs 42 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 inch cheesecake

Ingredients

Pecan Shortbread Cookie Crust
1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons butter
3 tablespoons Gold Medal® all-purpose flour
1 cup sugar
3 tablespoons Gold Medal® all-purpose flour
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg
1 (15 ounce) can pumpkin (not pumpkin pie mix)
1 tablespoon milk

Directions

Heat oven to 375 degrees F. Mix all Pecan Shortbread Cookie Crust ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown. Cool.
Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.