First of all, its fall and what could be better than a homemade pumpkin pie. This was a new recipe for me and it’s a winner! The recipe called for a can of pumpkin, but I purchased pie pumpkins from the farmers market and roasted them down. Then I put it in a food processor to get to a smooth texture, and then froze it. Now I have it anytime I need it, especially for a recipe like this. Try this one today. I’m fairly confident that it will make it to your Thanksgiving table as the premier dessert!

Crust:

  • 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies – I used Pecan Sandies)
  • 3 tbsp all-purpose flour
  • 3 tbsp butter – melted

Filling:

  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 1 pkg (8 oz) cream cheese – softened
  • 1 pkg (3 oz) cream cheese – softened
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tbsp milk

Directions:

  1. Preheat oven to 375 degrees
  2. In a medium bowl, mix all crust ingredients together until crumbly. Press firmly on the bottom and sides of an ungreased 9-inch pie plate. Bake 12 minutes.
  3. In a large mixing bowl, beat sugar, 3 tbsp flour and both packages of the cream cheese until smooth. Reserve 1/2 cup-set aside.
  4. Add all remaining ingredients, except milk, to the cream cheese mixture. Beat on medium speed, scraping bowl as needed, until smooth. Pour into the baked crust.
  5. In a small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with a knife in an S-shaped curve.
  6. Cover edge of crust with foil to prevent excessive browning. Bake 35-40 minutes, or until knife comes out clean from center of pie. Remove foil for the last 15 minutes of baking. Cool 30 minutes.
  7. Refrigerate for 4 hours before serving. Store in refrigerator. Serve with ginger flavored whipped cream.