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Pumpkin Cheesecake Pie

Pumpkin cheesecake pie layers smooth cream cheese filling and warmly spiced pumpkin over a buttery graham cracker crust. Bake until the edges are set and the center still wobbles slightly, then chill for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling and chilling 6 hours
Total Time 7 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 0.75 cup granulated sugar divided (2 tablespoons for the crust, 1/4 cup for the cheesecake layer, and 3/8 cup for the pumpkin layer)
For the cheesecake layer
  • 1 package (8 oz) cream cheese softened
  • 2 eggs large, divided (1 for the cheesecake layer and 1 for the pumpkin layer)
  • 1 tsp vanilla extract
For the pumpkin layer
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 0.5 cup evaporated milk
  • 1 tsp pumpkin pie spice
  • 1 tsp cornstarch
  • 0.125 tsp salt

Equipment

  • 1 9-inch deep-dish pie plate

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons of the sugar.
  3. Press the mixture evenly across the bottom and up the sides of a 9-inch deep-dish pie plate.
  4. Bake for 8–10 minutes, until fragrant and set.
Prepare the cheesecake layer
  1. Reduce the oven to 325°F.
  2. Beat the cream cheese and 1/4 cup of the sugar until smooth.
  3. Beat in 1 egg and the vanilla.
  4. Spread the cheesecake mixture over the crust.
Prepare the pumpkin layer
  1. Whisk the pumpkin, remaining egg, evaporated milk, remaining 3/8 cup sugar, pumpkin pie spice, cornstarch, and salt until smooth.
Assemble and bake
  1. Pour the pumpkin mixture gently over the cheesecake layer.
  2. Bake at 325°F for 50–60 minutes, until the edges are set, the center still wobbles slightly, and the center reaches 160°F.
  3. Cover the crust edge with foil if it browns too quickly.
  4. Cool on a wire rack for 2 hours.
  5. Cover and refrigerate for at least 4 hours before serving.

Notes

For neat slices, chill the pie for the full refrigeration time before serving. Store covered in the refrigerator for 3–4 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs.