Description
Imagine golden autumn light, maple leaves swirling outside, and your kitchen smelling like a Vermont cabin. This Maple Pumpkin Cheesecake Pie blends silky pumpkin spice with creamy cheesecake in a buttery graham cracker crust, kissed with real maple syrup. It’s the dessert that makes forks race and plates magically empty—perfect for Thanksgiving, Friendsgiving, or any chilly day in need of a sweet hug.
Ingredients
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1 ½ cups graham cracker crumbs (or gingersnaps for spice)
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¼ cup brown sugar (for crust)
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6 tbsp melted unsalted butter
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8 oz cream cheese, softened
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1 cup pumpkin purée (drained if watery)
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½ cup pure maple syrup
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¼ cup brown sugar (for filling)
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2 large eggs, room temp
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½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp ginger
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Pinch of salt
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Place a baking sheet on lower rack.
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Make Crust: Mix crumbs, ¼ cup brown sugar, and butter until like wet sand. Press firmly into a 9-inch pie dish. Chill 10 min, bake 8–10 min. Cool slightly.
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Filling: Beat cream cheese smooth (scraping bowl). Add pumpkin, maple syrup, ¼ cup brown sugar, eggs, spices, salt, and vanilla. Beat until just combined—don’t overmix.
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Assemble & Bake: Pour filling into crust, tap gently to release bubbles. Bake 40–45 min until edges are set and center jiggles slightly.
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Cool & Chill: Cool 2 hrs on rack, then refrigerate at least 4 hrs (overnight best).
Serving Magic
Serve chilled with maple-sweetened whipped cream, candied pecans, or a drizzle of warm maple syrup. Strong coffee or cold milk makes it sing.
- Prep Time: 20 min
- Cook Time: 40–45 min
Nutrition
- Calories: 330cal Per Slice
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g