Easy Pecan Pumpkin Cheesecake Pie Recipe

Introduction

This Easy Pecan Pumpkin Cheesecake Pie is a delightful blend of creamy pumpkin cheesecake filling topped with crunchy pecans. It’s simple to make yet impressive, perfect for fall gatherings or cozy holiday dinners.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• ½ cup (1 stick) cold butter, cut into chunks
• ¼ cup brown sugar
• 1 egg
• 15 oz (1 can) pumpkin puree
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 8 oz cream cheese
• ¼ cup maple syrup
• 2 eggs
• 1 cup pecans (pecan halves preferred)

Instructions

1. Step 1: In a mixing bowl, combine the flour and cold butter until the mixture resembles coarse crumbs. Add one egg and brown sugar, stirring until the dough begins to come together.
2. Step 2: Transfer the dough onto a floured surface and gently knead it until smooth. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
3. Step 3: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan or pie dish.
4. Step 4: Roll out the chilled dough on a floured surface and carefully line the tart pan, trimming any excess dough.
5. Step 5: In a large bowl, mix together pumpkin puree, softened cream cheese, 2 eggs, granulated sugar, cinnamon, ginger, and maple syrup until smooth. Spread the mixture evenly over the prepared crust.
6. Step 6: Scatter pecans evenly over the pumpkin cheesecake filling.
7. Step 7: Bake the pie for 45–50 minutes, or until the filling is set and the crust is golden brown. If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.
8. Step 8: Allow the pie to cool before slicing. Serve with whipped cream, vanilla ice cream, or a drizzle of maple syrup if desired.

Tips & Variations

• Ensure the butter is cold when mixing the dough to create a flaky, tender crust.
• Don’t skip chilling the dough; it helps develop better texture when baked.
• Use a graham cracker crust instead of pie dough for a different flavor and texture.
• Soften cream cheese to room temperature for a smoother filling.
• Swap cinnamon and ginger for 1 ½ teaspoons of pumpkin pie spice to use a classic fall blend.
• Make the pie a day ahead and store it in the fridge, adding toppings right before serving.
• Bake the pie on the middle oven rack to ensure even heat distribution.
• If crust edges brown too quickly, use a pie shield or aluminum foil to protect them during baking.

Storage

After the pie has cooled completely, cover it tightly with plastic wrap or place it in an airtight container and refrigerate. It will stay fresh for up to 4–5 days. Reheat slices gently if desired, or enjoy chilled for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of making my own?

Yes, a store-bought pie crust can be used to save time. Just be sure to follow package instructions for blind baking if necessary.

Can I freeze this pumpkin pecan cheesecake pie?

Yes, you can freeze the pie after baking and cooling. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Easy Pecan Pumpkin Cheesecake Pie Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 85 reviews

This Easy Pecan Pumpkin Cheesecake Pie is a luscious blend of creamy pumpkin cheesecake filling and a crunchy pecan topping nestled in a buttery, tender homemade crust. Perfectly spiced with cinnamon and ginger, this pie balances sweet and nutty flavors, making it an ideal dessert for fall gatherings and holiday celebrations. With simple ingredients and straightforward steps, it offers an impressive yet approachable treat that can become a seasonal favorite.

• Author: Lily
• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sweet Pie Crust

• 2 cups all-purpose flour, plus extra for dusting
• ½ cup (1 stick) cold butter, cut into chunks
• ¼ cup brown sugar
• 1 egg

For the Pumpkin Cheesecake Filling

• 15 oz (1 can) pumpkin puree
• ¾ cup granulated sugar
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 8 oz cream cheese, softened to room temperature
• ¼ cup maple syrup
• 2 eggs

For the Topping

• 1 cup pecans (pecan halves preferred)

Instructions

1. Prepare the Dough: In a mixing bowl, combine the all-purpose flour and cold butter chunks until the mixture resembles coarse crumbs. Add one egg and the brown sugar to the flour mixture, stirring until the dough begins to come together. Transfer the dough onto a floured surface and gently knead it until smooth. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to firm up the butter and improve texture.
2. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch scalloped tart pan or pie dish to prevent sticking.
3. Roll Out the Dough: On a floured surface, roll out the chilled dough to fit your tart pan. Carefully line the pan with the dough, trimming any excess around the edges to ensure a neat fit.
4. Make the Pumpkin Cheesecake Filling: In a large bowl, combine the pumpkin puree, softened cream cheese, 2 eggs, granulated sugar, ground cinnamon, ground ginger, and maple syrup. Mix thoroughly until the filling is smooth and homogenous. Spread the pumpkin cheesecake mixture evenly over the prepared crust in the tart pan.
5. Top with Pecans: Evenly scatter 1 cup of pecan halves over the pumpkin cheesecake filling, arranging them in a pattern if desired to enhance presentation.
6. Bake: Place the pie on the middle rack of the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. If the crust edges start to brown too quickly, cover them with a pie shield or aluminum foil to prevent over-browning.
7. Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Serve slices topped with whipped cream, a scoop of vanilla ice cream, or an additional drizzle of maple syrup for extra indulgence. Enjoy this delicious fall dessert with family and friends!

Notes

• Ensure the butter is cold when making the crust to achieve a flaky and tender texture.
• Chill the dough for at least 30 minutes before rolling to help the butter solidify and prevent shrinking during baking.
• You can substitute the pie dough with a graham cracker crust for a different flavor and texture.
• For a smoother filling, use cream cheese at room temperature before mixing.
• Consider using 1 ½ teaspoons of pumpkin pie spice instead of cinnamon and ginger for a classic pumpkin flavor blend.
• This pie can be made a day ahead and stored in the refrigerator; add any toppings just before serving.
• Cover the pie tightly with plastic wrap or use an airtight container and keep refrigerated for 4-5 days to maintain freshness.
• Position the pie on the center rack to ensure even baking throughout.
• If crust edges brown too quickly, protect them mid-bake with foil or a pie crust shield.

Keywords: Pumpkin Cheesecake Pie, Pecan Pie, Fall Dessert, Thanksgiving Pie, Pumpkin Pie, Cheesecake Pie, Seasonal Dessert, Holiday Baking