James Briscione Holidays 101, pumpkin pie
Recipe courtesy of James Briscione

Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust

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  • Level: Easy
  • Total: 2 hr 20 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 servings



Special equipment:
a 10-inch tart pan with a removable bottom
  1. Position a rack in the center of the oven and preheat to 350 degrees F.
  2. Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, the salt and butter in a food processor and pulse in short bursts until well combined.  
  3. Scoop the graham cracker mixture into a 10-inch tart pan with a removable bottom. Press the mixture into an even layer, covering the bottom and sides of the pan.  
  4. Place the pan on a baking sheet and bake until set, about 15 minutes. Set aside on a rack to cool.  
  5. Lower the oven temperature to 325 degrees F. Combine the remaining 1 1/2 cups sugar, cream cheese and vanilla extract in a bowl. Beat with an electric mixer until light and fluffy, about 3 minutes.  
  6. Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. Add the pumpkin and pumpkin pie spice and beat until smooth.  
  7. Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake in the oven until firm in the center, about 50 minutes. Remove and cool on a rack. Refrigerate until completely chilled before serving, about 2 hours. Serve with whipped cream, if desired.