This PUMPKIN CHEESECAKE PIE is a combination of a classic pumpkin pie with silky creaminess of a cheesecake. This easy dessert is perfect to serve at holiday dinners or just because you feel like having a pumpkin treat.
Preheat the oven to 350.
Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)
Pour filling into the pie shell and make sure it's spread evenly. (Don't overfill the pie shell. There will be a little bit of pie filling left over.)
Bake for 40-45 minutes (it will be a little jiggly in the middle but set at edges).
Turn off the oven and open the oven door half way. Let pie sit in the oven for about 10 minutes before taking it out.
Cool pie to room temperature and refrigerate for at least 4 hours.
Serve it cold.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.