Retro Thanksgiving recipes: Luscious cheesecake-topped pumpkin pies you’ll love

Pumpkin cheesecake with sour cream topping
Retro Thanksgiving recipes: Luscious cheesecake-topped pumpkin pies you’ll love – from 1972

These delicious cheesecake-topped 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, feeds, fruits or orange rind, and choose your favorite kind of crust to make a new family-favorite!

Cheesecake-topped pumpkin pies

Cheesecake pumpkin pie recipe

A cheese-topped pumpkin pie recipe – Pumpkin pie and cheesecake all in one


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


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 is 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.

Vintage recipe double feature: Sensational double-layer pumpkin pie (1992) & a triple-layer pumpkin chiffon pie (1972)

Cool cheesecake pumpkin pie


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


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. Serves 6 to 8.

Cheesecake-topped pumpkin pies

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