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Fluffy Pumpkin Cheesecake Pie

Prep Time:

Prep time: 20 minutes
Bake time: 30-35 minutes
Cool down time: 4 hours

Cook Time:




About the Recipe


12 ounces Cream cheese, softened

1/2 cup Sugar

1 1/2 t Pumpkin pie spice

2 Eggs

1 cup Canned pumpkin

1 Graham Pie Crust


1. In large mixing bowl beat cream cheese on medium speed electric mixer until fluffy. Add sugar and spice. Beat until combined.

2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.

3. Pour into crust. Bake at 350°F for 30-35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refigerate at least 3 hours.

4. Garnish as desired. Store in refrigerator.


~Soften cream cheese in microwave at high for 15-20 seconds.

~If you don't have pumpkin pie spice, substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.

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