Pumpkin Cheesecake Pie

 

Hey guys, I hope everyone had a Happy Thanksgiving! I made this pie for Thanksgiving and it was such a big hit. I may have to make it again during the holidays. This is definitely my husbands favorite dessert, okay its mine too! What a great way to spend Thanksgiving… family, turkey, pie, sides, pie (oh did I mention the pie already 😉 ).

2 (8 ounce) Packages of Light Cream Cheese

1 Prepared Graham Cracker Crust

1/2 Cup Sugar

1 Vanilla Bean (or 1/2 Tbs Vanilla Extract)

1/2 Cup Pumpkin Purée

2 Eggs

1 Tbs Cinnamon

1/2 Tbs Nutmeg

Preheat the oven to 325°. Combine the cream cheese, sugar and vanilla bean into a mixing bowl and blend until smooth. (This would be a good time to sneak a taste before the eggs go in…you know you want to, no one is looking!) Now add the eggs in one at a time. Remove 1 cup of the mixture and spread into the bottom of the pie crust.

Add the pumpkin purée, cinnamon, and nutmeg to the bowl with the rest of the mixture. This will give it so much added FLAVOR! Stir until well mixed. Spread on top of the batter in the crust. Bake for 40 minutes or until middle is set. Allow to cool and store in fridge for 3-4 hours or overnight. This is a perfect make ahead dessert to prepare the day before Thanksgiving, that is if you can trust yourself not to eat it until after your Thanksgiving meal!

Serve and enjoy! Happy Thanksgiving…now that we’ve had dessert, its nap time!

Happy Flavoring!

Happy napping Milo and Lola (my babies)! 🙂