Pumpkin Cheesecake Pie


We’ve had this so long Kay doesn’t

remember where she got it.


6 T butter, melted

2 8 oz. pkgs. cream cheese at room temperature

4 eggs, slightly beaten

2 cups ginger cookies, finely crushed

1 cup pumpkin (from a can)

1 cup brown sugar, tightly packed

¾ cup milk

¼ cup flour

1 ½ t vanilla

1 t each cinnamon, ginger & allspice

½ t each nutmeg and salt

1 cup sour cream

1 T sugar

1 t vanilla

Combine the butter and cookie crumbs, line a cheesecake pan and bake at 350º 10 – 12 minutes.

Beat the cream cheese until it’s smooth. Add in the pumpkin and sugar. Beat 3-5 minutes until it is fluffy. Add flour, spices, salt and vanilla. When well mixed add the milk and eggs.

Pour into the cooled crust and bake at 350º 1 ¼ to 1 ½ hours. Turn off oven and leave for slightly open. Leave pie in the oven to cool for 1 hour. Remove and allow to cool two more hours.

Stir together the sour cream, sugar and vanilla and spread over the cooled pie and refrigerate.

Serve chilled not at room temperature.