I've been obsessed with any type of pumpkin flavored foods lately, so I figured this latest pumpkin cheesecake pie recipe was appropriate to share. You may also learn how to make this tomorrow night with Chef Eric at the Taste of Home Cooking School event. You don't want to miss out on this great event, so read more after the jump to get more details on the event and to learn how to make this recipe.


2 cups finely crushed pecan shortbread cookies

1 tablespoon all-purpose flour

3 tablespoons butter, melted


2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

1 cup sugar

1 can (15 ounces) solid-pack pumpkin

3 tablespoons all-purpose flour

1 tablespoon milk

1 teaspoon ground cinnamon

1/4 teaspoon each ground ginger, nutmeg and cloves

3 eggs, lightly beaten

Whipped cream, optional

In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.

For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.

Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired. Yield: 8 servings.

Enjoy the pie and we hope to see you at Taste of Home tomorrow!