Cheese-topped pumpkin pie recipe

Pumpkin pie and cheesecake all in one


1-1/2 cups canned or mashed
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 cooked pumpkin shell with edges fluted high

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 i/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.

About this story

Source publication date: November 1972

Filed under: 1970s, Dessert recipes, Food & drink, Magazines, Vintage Thanksgiving

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