Need a pumkin pie recipe....please help!?

Question

Sorry....pumkin pie cheese cake!

Answer 1

Ooo pumpkin pie cheesecake. I was going to say, the recipe for pumpkin pie is on the back of the pumpkin pie filling! As for pumpkin pie cheesecake, I saw this on the food network once. I haven't made it yet, but I trust the food netowrk.
Pumpkin Cheesecake:

Ginger Snap Crust
15 ginger snaps
2 tablespoons apricot or peach jam, melted
Pumpkin Cheesecake Filling
8 ounces fat-free cream cheese, at room temperature
8 ounces tub-style light cream cheese (not fat-free), at room temperature
1 1/4 cups sugar
1 cup nonfat cottage cheese
1 1/3 cups canned pumpkin (not pie filling)
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon all-purpose flour
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 egg whites


Preheat the oven to 325 degrees F. Lightly coat an 8- or 9-inch springform pan with nonstick vegetable-oil spray.
To make the crust: In a food processor or blender, grind the ginger snaps until crumbly. In a large bowl, combine the ginger snap crumbs and melted jam with a fork. Mix until blended and press into the bottom of the prepared pan.

To make the filling: In a large bowl, beat together the fat-free cream cheese and light cream cheese with an electric mixer on the lowest speed until blended. Beat in the sugar.

In a food processor or blender, puree the cottage cheese until smooth and creamy. Add the pumpkin, vanilla, cinnamon, flour, allspice, and cloves. Blend until smooth. Add the pumpkin mixture to the cream cheese mixture and mix just until blended. Add the egg whites and mix just until blended. Pour the mixture into the prepared pan.

Bake 80 minutes, or until the cheesecake puffs and the center is almost set. Transfer to a wire rack and let cool. To serve, run a knife around the sides to loosen the cake. Release the pan sides. Cut into wedges.

Answer 2

No-Bake Cheesecake Pumpkin Pie:

20 min 20 min prep
6-8 servings

1 8-inch ready-made graham cracker crust
1 (8 ounce) package cream cheese, softened
2 1/2 cups whipped topping, divided
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup milk
1 1/2 cups 100% pumpkin puree (not the pie mix)
2 teaspoons pumpkin pie spice

1. In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, Confectioners' sugar, and Vanilla extract, Beat until smooth.
2. Spread evenly over crust.
3. In a large mixing bowl combine: Pudding, Milk, Pumpkin puree, Pumpkin pie spice, and 1 more cups of whipped topping.
4. Stir until thoroughly combined.
5. Spoon mixture over cream cheese layer.
6. Top with remaining 1/2 cup of whip topping.
7. I will put it in a pastery bag and decorate the top with the whip cream.
8. Chill at least 1 hour before serving.

Answer 3

EASY PUMPKIN CHEESECAKE

10 1/2 or 12 1/8 oz. pkg. no-bake cheesecake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. cloves
3/4 c. milk
3/4 c. pumpkin
1/2 tsp. vanilla
Whipped cream

Prepare the graham cracker crust in the cheesecake mix according to package directions. Press into a 9 inch pie plate (if desired, use already made graham cracker crust). Chill in freezer while preparing filling. In small mixer bowl combine cheesecake filling mix, cinnamon, nutmeg and cloves. Add milk, pumpkin and vanilla. Beat at low speed until blended. Beat 3 minutes at medium speed. Pour mixture into crust. Chill at least 1 hour. Garnish with whipped cream and cinnamon if desired. Let stand 5 minutes before serving.

Answer 4

Hi !!!
How about this one...

Pumpkin Cheesecake Pie

Original recipe yield:
1 pie

INGREDIENTS
1 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
1/8 teaspoon ground ginger
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
3/4 cup packed brown sugar
3 eggs, beaten
1 (15 ounce) can solid pack pumpkin puree
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.
To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.
Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.

---------OR...

Paradise Pumpkin Pie I

"This pumpkin pie has a cheesecake-like layer on the bottom."

Original recipe yield:
1 pie

INGREDIENTS
1 (9 inch) pie shell
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 egg, beaten
1 1/4 cups pumpkin puree
1 cup evaporated milk
1/2 cup white sugar
2 eggs, beaten
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch salt
1/4 cup maple syrup

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl combine cream cheese, 1/4 cup sugar, and vanilla extract. Beat well, then add 1 egg and mix until thoroughly combined. Spread onto the bottom of pie shell and set aside.
In a medium bowl combine pumpkin, evaporated milk, 1/2 cup sugar, 2 eggs, cinnamon, ginger, nutmeg, and salt. Mix well, then pour the mixture over the cream cheese layer.
Bake in preheated oven for 1 hour or until set in center. Cool, then brush top with maple syrup.

Answer 5

buy canned pumpkin. the recipe is on the can.

Answer 6

check bettycrocker.com, mrs.fields.com, and try a search engine good luck.