Easy Pecan Pumpkin Cheesecake Pie

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Indulge in the cozy flavors of fall with this easy Pecan Pumpkin Cheesecake Pie. With the creamy richness of cheesecake, the seasonal warmth of pumpkin, and the delightful crunch of pecans on top, this pie is the ultimate autumn treat. Whether you’re planning for a family gathering or a festive holiday meal, this recipe is sure to be a hit.

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Fall is my favorite time of year. There’s just something about the combination of warm sweaters, crisp air, and delicious fall treats that makes everything feel extra cozy and special.

This Pumpkin & Pecan Cheesecake Pie is a favorite in my house, and my family always looks forward to it once the weather cools down and we head into the pumpkin season.

While I do like the sticky sweet pecan pie topping that some recipes have, sometimes I prefer something a little lighter and less sugary on top.

The balance of creamy pumpkin cheesecake filling with the sweet and crunchy pecans takes this pie to the next level. Almost like pumpkin pie and pecan pie had a delicious cream cheese baby.

It’s also perfect for Thanksgiving or any holiday meal—who can resist a pumpkin dessert with a twist?

Why You’ll Love This Pumpkin & Pecan Cheesecake Pie Recipe

Ingredients for Pumpkin & Pecan Cheesecake Pie

For the sweet pie crust you will need:

• 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 you will need:

• 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

For the topping you will need:

• 1 cup pecans ( I use the pecan halves).

Equipment you will need:

• 9 inch Scalloped tart pan or pie pan
• 2 Large mixing bowls – (we prefer these mixing bowls with lids super versatile)
• Measuring cups & teaspoon / tablespoon set
• Plastic Wrap
• Rolling Pin – we love our French wooden rolling pin for dough.

Instructions

5. Top with Pecans

Scatter, or place the pecans in a pattern over the pumpkin cheesecake filling.

Tips & Notes:

• Cold Butter for the Crust: Make sure your butter is cold when working it into the dough. This ensures a flaky, tender crust.

• Chill the Dough: Don’t skip the chilling step for the dough. This helps the butter firm up, leading to a better texture when baked.

• Use a graham cracker crust: Swap out the pie dough for your favourite graham cracker crust recipe.

• Cream Cheese: For a smoother filling, make sure the cream cheese is softened to room temperature before mixing.

• Pumpkin Spice Option: You can swap the cinnamon and ginger for 1 ½ teaspoons of pumpkin pie spice if you prefer that blend. We typically use this organic pumpkin spice blend for our fall baking.

• Make Ahead: This pie can be made a day ahead and stored in the fridge. Just wait to add any toppings until you’re ready to serve.

• Refrigerate: After the pie has cooled completely, cover it tightly with plastic wrap or put in an airtight container and store it in the fridge. The pie will stay fresh for up to 4-5 days, making it a great make-ahead dessert for holiday gatherings.

Tips for cooking the crust

• Bake on the Middle Rack: To ensure even baking, place the pie on the center rack of the oven. This helps the pie bake evenly.

• Use a Pie Shield or Foil: About halfway through baking, if you find the crust is getting too dark, cover the edges of the pie crust with an adjustable pie crust shield or aluminum foil to prevent them from browning too much. This helps protect the delicate edges while the filling continues to bake.

I hope you enjoy this decadent Pumpkin & Pecan Cheesecake Pie as much as my family.

Pumpkin Pecan Cheesecake Pie

Yield: 8

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 30 minutes

Total Time: 1 hour 35 minutes

Indulge in the cozy flavors of fall with this Pumpkin Pecan Cheesecake Pie. With the creamy richness of cheesecake, the seasonal warmth of pumpkin, and the delightful crunch of pecans on top, this pie is the ultimate autumn treat. Whether you're planning for a family gathering or a festive holiday meal, this recipe is sure to be a hit.

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Ingredients

Dough

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

Cream Cheese Filling

• 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

Topping

• 1 cup pecan halves

Instructions

Make the dough

1. In a mixing bowl, combine the flour and butter until the mixture resembles coarse crumbs.
2. Add one egg and 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.
3. Preheat the oven to 350°F (175°C) and prepare a 9-inch tart pan or pie dish by greasing it.
4. Roll out the chilled dough on a floured surface and carefully line the tart pan, trimming any excess dough.

Make the filling

1. In a separate large bowl, mix together the pumpkin puree, cream cheese, granulated sugar, cinnamon, ginger, two eggs and maple syrup until smooth. Spread this pumpkin mixture evenly over the prepared crust.
2. Scatter the pecans over the pumpkin layer in the tart.
3. Bake the tart in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.
4. Allow the tart to cool before slicing and serving.
5. For extra indulgence, serve drizzled with maple syrup and a dollop of whipped cream or a scoop of ice cream. Enjoy this decadent dessert with friends and family!

Notes

• Cold Butter for the Crust: Make sure your butter is cold when working it into the dough. This ensures a flaky, tender crust.

• Chill the Dough: Don’t skip the chilling step for the dough. This helps the butter firm up, leading to a better texture when baked.

• Use a graham cracker crust: Swap out the pie dough for your favourite graham cracker crust recipe.

• Bake on the Middle Rack: To ensure even baking, place the pie on the center rack of the oven. This helps the pie bake evenly.

• Use a Pie Shield or Foil: About halfway through baking, if you find the crust is getting too dark, cover the edges of the pie crust with a pie shield or aluminum foil to prevent them from browning too much. This helps protect the delicate edges while the filling continues to bake.

• Cream Cheese: For a smoother filling, make sure the cream cheese is softened to room temperature before mixing.

• Pumpkin Spice Option: You can swap the cinnamon and ginger for 1 ½ teaspoons of pumpkin pie spice if you prefer that blend.

• Make Ahead: This pie can be made a day ahead and stored in the fridge. Just wait to add any toppings until you’re ready to serve.

• Refrigerate: After the pie has cooled completely, cover it tightly with plastic wrap or put in an airtight container and store it in the fridge. The pie will stay fresh for up to 4-5 days, making it a great make-ahead dessert for holiday gatherings.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 100mgSodium: 125mgCarbohydrates: 59gFiber: 2gSugar: 32gProtein: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.