Pumpkin Pie with a Twist

Evalynn Balderas, Staff writer

Yes, we’ve all heard of pumpkin pie, but have you ever heard of cheesecake pumpkin pie? This is the perfect Thanksgiving dessert that will have your guests begging for more. This is what you’ll need to make this delicious treat.


  • 1 premade packet of graham cracker pie crust
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cloves (optional)
  • can (15 oz.) pumpkin (not pumpkin pie mix)
  • package (8 oz.) plus 1 package (3 oz.) cream cheese, softened
  • cup of sugar
  • 1 teaspoon ground cinnamon
  • eggs



  1. In a large bowl beat cream cheese and sugar until smooth. Then beat in pumpkin, milk, and spices. When combined add eggs and beat on low until smooth. Pour into crust.
  2. Bake at 350 for 40- 50 minutes or at least until the center is almost set. (Cover edges with foil during the last 15 minutes to prevent over-browning if necessary)
  3. Now that the pie is done take it out of the oven and let it cool on a wire rack. Once cooled, you may add whipped cream to the center or border of the pie.