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Maple Pumpkin Cheesecake Pie Recipe

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4.5 from 111 reviews

This Maple Pumpkin Cheesecake Pie combines the creamy richness of cheesecake with the warm, seasonal flavors of pumpkin and aromatic spices, all enhanced by the natural sweetness of pure maple syrup. Perfect for fall gatherings or festive occasions, this delightful pie features a buttery graham cracker crust and a smooth, luscious filling topped with whipped cream for a truly comforting dessert experience.

Ingredients

Crust

  • 1 (9-inch) graham cracker crust

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Topping

  • Whipped cream for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the pie evenly.
  2. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy, eliminating any lumps.
  3. Add Sweeteners and Flavoring: Add the granulated sugar, pure maple syrup, and vanilla extract to the cream cheese. Beat together until all ingredients are well combined and smooth.
  4. Incorporate Egg: Add the large egg to the mixture and beat until the filling is smooth and fully integrated.
  5. Prepare Pumpkin Spice Mix: In a separate bowl, combine the pumpkin puree with ground cinnamon, ground ginger, ground nutmeg, and salt. Mix thoroughly until the spices are evenly distributed.
  6. Combine Pumpkin Mixture: Add the pumpkin and spice mixture to the cream cheese mixture. Beat until the filling is uniform and smooth.
  7. Fill Crust: Pour the prepared filling into the graham cracker crust, spreading it evenly.
  8. Bake Pie: Place the pie in the preheated oven and bake for 40-45 minutes until the filling is set and the edges start to turn a light golden brown.
  9. Cool and Chill: Remove the pie from the oven and allow it to cool completely at room temperature. Then refrigerate the pie for at least 4 hours or until fully chilled and firm.
  10. Add Whipped Cream: Just before serving, top the pie with whipped cream as a creamy and light finishing touch.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling without lumps.
  • Do not overbake; the center should be set but slightly jiggly to avoid dryness.
  • The pie needs thorough chilling to develop its creamy texture and flavor.
  • For extra flair, sprinkle a pinch of cinnamon or nutmeg on the whipped cream topping.
  • If you prefer a homemade crust, you can substitute the graham cracker crust with a traditional pie crust or gingersnap crust for added spice.

Find it online: https://forkoria.com/maple-pumpkin-cheesecake-pie-recipe/