Retro Thanksgiving recipes: Luscious pumpkin cheesecake pies from the ’60s & ’70s

These delicious pumpkin cheesecake 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 pumpkin pie recipe

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

Ingredients

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

Directions

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.

Classic cheesecake pumpkin pie recipe (1972)

Classic cheesecake pumpkin pie

Yield: Serves 6 to 8

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Print

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

1. Combine cream cheese, sugar, vanilla and egg. Mix well and spread in bottom of pie crust.
2. Combine remaining ingredients, mixing well.
3. Slowly and carefully pour over cheese mixture. Do not stir to blend.
4. Bake at 350 degrees for about 60 minutes, or until knife inserted in the center comes out clean.
5. Cool and serve garnished with whipped cream and nuts, if desired.

Recommended Products

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.

• 
  Gibson Elite Luxembourg Handpainted 10.5" Pie Dish 
• 
  The Pioneer Woman 9 Inch Stoneware Pie Dish (1)
• 
  Anchor Hocking 77922 Fire-King Pie Plate, Glass, 9-Inch

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 306 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 87mg Sodium: 212mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 3g Sugar: 28g Sugar Alcohols: 0g Protein: 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.

Sky in the pie: Double layer pumpkin cheesecake pie – The classic Thanksgiving dessert recipe (1967)

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 pumpkin cheesecake pie recipe

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 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
dash of salt
2 slightly-beaten eggs
1 cup evaporated milk

Directions

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.

SEE THE CLASSIC: Libby’s famous pumpkin pie recipe (1987)