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)
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Classic cheesecake pumpkin pie
Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 306Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 87mgSodium: 212mgCarbohydrates: 42gFiber: 3gSugar: 28gProtein: 8g
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)