Luscious cheesecake pumpkin pie from the ’60s & ’70s
These delicious cheesecake pumpkin pies are perfectly indulgent pumpkin-spiced autumn treats. Best of all, either one of these recipes can make an elegant alternative to serving a more traditional pumpkin pie after your Thanksgiving dinner.
Garnish with nuts, fruits or orange rind, and choose your favorite kind of crust. This twist on the holiday classic is bound to be a new family favorite!
1967
This double-layer cheescake pumpkin pie recipe from Philadelphia Brand Cream Cheese is perfect for Thanksgiving
Sky in the pie
That bright layer of freshness is “Philly”
This is no daydream. Something new has happened to pumpkin pie. And only the freshest-tasting cream cheese makes it work so well. Philly’s rich flavor blends perfectly with spicy pumpkin, and bakes smooth and creamy.
Double layer cheesecake pumpkin pie
Ingredients
For the cheesecake layer
- 1 8-ounce package cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 egg
For the rest of the pie
- 1 9-inch pie crust, unbaked
- 1-1/4 cups canned or cooked pumpkin
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- dash of salt
- 2 slightly-beaten eggs
- 1 cup evaporated milk
Instructions
- To start the double layer pumpkin cheesecake pie, combine 8-ounce package of softened Philadelphia Brand cream cheese, 1/4 cup sugar and 1/2 teaspoon vanilla. Add 1 egg. Mix well. Spread on bottom of deep, unbaked 9-inch pastry shell.
- Combine 1-1/4 cups canned or cooked pumpkin, 1/2 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon each ginger and nutmeg, dash of salt. Mix well. Blend in 2 slightly-beaten eggs and 1 cup evaporated milk. Carefully pour over cheesecake mixture.
- Bake at 350 F for 65 to 70 minutes, or until done. Cool. Top with pecans, if desired.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 116mgSodium: 360mgCarbohydrates: 50gFiber: 2gSugar: 32gProtein: 10g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
1972
Cheese-topped pumpkin pie — pumpkin pie and cheesecake all in one — sounds quite heavenly, doesn’t it?
Cheese-topped pumpkin pie
Ingredients
For the pumpkin filling
- 1-1/2 cups canned or mashed cooked pumpkin
- 3/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 slightly beaten eggs
- 1-1/4 cups milk
- 1 teaspoon vanilla
- 1 9-inch unbaked pastry shell with edges fluted high
Cheesecake filling:
- 1 8-ounce package cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla
- Dash salt
- 2 eggs
Instructions
- Thoroughly combine pumpkin, the 3/4 cup sugar, the pumpkin pie spice, the 1/2 teaspoon salt, and the ginger. Blend in the first 2 eggs, the milk, and the first 1 teaspoon vanilla. Pour into unbaked pastry shell.
- In mixer bowl, combine cream cheese, the 1/4 cup sugar, the remaining vanilla, and salt. Beat in remaining eggs, one at a time. Pour evenly over pumpkin mixture in pastry shell.
- Bake in 400 F oven for 35 to 40 minutes or till knife inserted just off-center comes out clean. Chill. Garnish with pecan halves.
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As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 367Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 137mgSodium: 371mgCarbohydrates: 44gFiber: 1gSugar: 35gProtein: 11g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
1972
Classic cheesecake pumpkin pie
Ingredients
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp. vanilla
- 1 egg, slightly beaten
- 1 (15-oz.) can pumpkin or 1-1/4 cups cooked pumpkin
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 tall can evaporated milk
- 2 eggs, slightly beaten
- 1 (9-inch) unbaked pie crust
Instructions
- Combine cream cheese, sugar, vanilla and egg. Mix well and spread in bottom of pie crust.
- Combine remaining ingredients, mixing well.
- Slowly and carefully pour over cheese mixture. Do not stir to blend.
- Bake at 350 degrees for about 60 minutes, or until knife inserted in the center comes out clean.
- Cool and serve garnished with whipped cream and nuts, if desired.
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As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 306Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 87mgSodium: 212mgCarbohydrates: 42gFiber: 3gSugar: 28gProtein: 8g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
