Pumpkin Cheesecake Pie....

Welcome to our kitchen!
Miss Freckles had to bake a pumpkin cheesecake pie
for her Keepers At Home Club to share
with her friends for the month.
We chose to do this pie since it is so close to Thanksgiving.
We also thought we would share the recipe with our dear readers!

~Pumpkin Cheesecake Pie~

1 & 1/4 cup crushed graham crackers
1 stick of butter
( you will need to do this twice for two pies)
3- 8 oz. pkg. cream cheese
1 C. sugar
1 tsp ginger
1 tsp. cinnamon
1/2 tsp. vanilla
1- 16 oz. can pumpkin
4 eggs whipped cream
( This mixture will be enough to fill two pie plates)

Preheat oven to 350 degrees

First crush graham crackers in a bowl til you have 1 & 1/4 C.

Beat together graham crackers and butter til mixed thoroughly.
Press mixture down evenly into the bottom of pie plate....
Don't worry about pressing it to the sides...
Just the bottom.
Do this whole step one more time for your second pie.
Bake on 350 degrees for 10-12 minutes...
Let cool while you are preparing your mixture.
Make sure once you take out the pie crusts to turn oven
down to 300 degrees!

Beat together two cream cheese blocks, vanilla, ginger,
cinnamon & sugar until well blended.

Now add 16 oz. pumpkin, mix while adding
each egg slowly one at a time.

Pour filling into each pie plate just to the top lip.
Bake both pies in oven at 300 degrees for about 70 -80 minutes.
This will depend on your oven. Our pies cooked in 70 minutes.
Check cheesecake with a knife right in the middle ...
The knife should come out clean & the pie should be firm.
Let cool for 5 minutes then transfer to the refrigerator overnight to chill.

The next day you will be ready to
serve with whipped cream on top !

By the way...
this pie was a HIT with all
the girls & Mom's on Club day.
ENJOY!!