Pumpkin Cheesecake Pie Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie Author: Jennifer Bartoli and The Canadian Living Test Kitchen Credits: Jodi Pudge

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Choosing between pie and cheesecake is the eternal dessert dilemma; we've melded the two together for the ultimate fall treat. Use a fork to crimp the crust and skip the time-consuming process of fluting by hand.

  • Prep time 30 minutes
  • Total time 6 hours


  • 1 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter , cubed
  • 1/4 cup ice water (approx)
  • 1 pkg (250 g) cream cheese , softened
  • 2 eggs
  • 1 cup Fresh Pumpkin Purée (Instructions in method)
  • 1/3 cup packed Demerara sugar or dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 3/4 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon each ground cloves and nutmeg
  • 1/2 cup whipping cream (35%)
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon vanilla
  • 3 amaretti cookies, crumbled (optional)


Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Drizzle with ice water; toss with fork, adding up to 1 tsp more ice water if needed, to form ragged dough. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month; if frozen, thaw overnight in fridge before continuing with recipe.) Let stand at room temperature for 5 minutes.

On lightly floured work surface, roll out dough into 12-inch circle; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under. Using fork, crimp edge of crust; prick bottom of crust all over. Refrigerate until firm, about 30 minutes.

Line crust with foil; fill with pie weights or dried beans. Bake on rimmed baking sheet on bottom rack of 375°F oven until edge is light golden, 25 to 30 minutes. Remove pie weights and foil; bake on bottom rack until crust is golden, about 10 minutes.

Filling: While crust is baking, in large bowl, beat cream cheese until smooth. Beat in eggs, 1 at a time; beat in pumpkin purée, Demerara sugar, granulated sugar, vanilla, cinnamon, ginger, cloves and nutmeg, scraping down side of bowl, until smooth. (Make-ahead: Cover and refrigerate for up to 4 hours.) Scrape into crust, smoothing top.

Bake on bottom rack of 350°F oven until top is no longer shiny and edge is set yet centre still jiggles slightly, about 35 minutes. Let cool for 45 minutes. Refrigerate until chilled, about 2 hours.

Topping: In bowl, beat together cream, sugar and vanilla until soft peaks form. Spread over filling, leaving 2-inch border. Sprinkle with amaretti crumbs (if using).

Makes 8 to 10 servings.

Nutritional facts Per each of 10 servings: about

  • Fibre 1 g
  • Sodium 159 mg
  • Sugars 17 g
  • Protein 5 g
  • Calories 349
  • Total fat 23 g
  • Potassium 182 mg
  • Cholesterol 106 mg
  • Saturated fat 14 g
  • Total carbohydrate 31 g


  • Iron 10
  • Fibre 0.0
  • Folate 16
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28
  • Vitamin C 3
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Pumpkin Cheesecake Pie