Turkey day is coming up. So, it’s time to talk pumpkin pie.

My boyfriend always talks about this pumpkin cream cheese pie. He brings it up multiple times a year. In a I-was-in-heaven-that-one-Thanksgiving-I-ate-it kind of way.

When he asked if I’d make it the other day, I figured it’s about time I try this pie out. Though, I was pretty hesitant because I am not a cheesecake person one bit.

But, this is surprisingly light and the pumpkin pie flavor is amazing! So this year, don’t just make that recipe on the back of a pumpkin can. It’s time to stand out.

Make this for your family this Thursday!…Or Friday. Or Saturday.

Pumpkin Cheesecake Pie
1 (8-ounce) package cream cheese, softened (I use light cream cheese)
2 cups canned organic pumpkin, mashed
1 cup white sugar
¼ teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
¼ cup (½ stick) melted butter, slightly cooled
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 9-inch pie dough (recipe below)
Whipped cream, for topping (recipe below)
Directions:
- Preheat the oven to 350 degrees F.
-Place pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together. Put the pie shell back into the freezer for 1 hour to firm up. Then, bake the crust in the oven for about 10 minutes, or until the crust is dried out and beginning to color slightly.
- In a large mixing bowl, beat the cream cheese. Add the pumpkin and beat until combined. Add the sugar and salt until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Add the vanilla, cinnamon, and ginger and beat or whisk until incorporated.
- Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices.

I used my go-to pie crust for this one.

Because if you are going to make a homemade pie… you can’t call it that without a homemade crust.

From scratch beats all. Always.

9-Inch Pie Dough
1 1/3 cup all-purpose flour
½ tsp. salt
½ cup plus 1 tbsp. shortening (or cold butter, cut into chunks work as well)
3-4 tablespoons cold water
Directions:
- Measure flour and salt into a bowl. Cut through with the shortening with a fork until it is thoroughly combined, and pebble-like. Sprinkle the cold water, 1 tbsp. at a time, mixing until the flour is moistened and add more water if needed.
- Gather dough into a ball and shape into a flattened round. Lightly flour a board and place the dough ball on it. Then, with a floured rolling pin, roll the dough into a circle about 2 inches larger than the inverted pie pan. Roll up in the rolling pin and unfold it easily into the pan. Press into pan, crimping the edges as you wish.
- Freeze for 10 minutes, prick bottom with fork. Bake for 10 minutes, then fill with pumpkin pie and bake the pie.

Here is some whipped cream to top it off.

Vanilla Whipped Cream
1 cup (½ pint) heavy cream or whipping cream
2 teaspoons pure vanilla extract
2 teaspoons powdered sugar

Directions:

- Beat the cream and vanilla in a chilled bowl with a whisk or an electric mixer just until they hold a loose peak. Lift the beater from the cream and the shape of the peak at the end of the whisk should hold a lazy curve.
- Sift the sugar over the cream and continue to beat just until it holds a soft peak. Serve, or refrigerate for up to 4 hours.

Happy Thanksgiving friends!

pumpkin cheesecake pie