Farmhouse Triple Layer Pumpkin Cheesecake Pie
Indulge in the warm, spiced flavors of fall with this irresistible Farmhouse Triple Layer Pumpkin Cheesecake Pie. Perfectly balancing creamy cheesecake richness with the cozy sweetness of pumpkin pie, this no-bake dessert is a seasonal showstopper. It begins with a buttery, golden graham cracker crust, layered with velvety vanilla cheesecake and topped with a luscious pumpkin-spiced filling infused with cinnamon, ginger, nutmeg, and a hint of maple syrup. Finished with a cloud of whipped cream and optional pecan or cinnamon garnish, this festive treat is as stunning as it is delicious. With minimal baking required and a make-ahead-friendly design, this decadent pie is ideal for holiday gatherings or any fall celebration.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 1 cup Pumpkin puree
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 2 tablespoons Maple syrup
- 1 cup Whipped cream (for topping)
- Optional: crushed pecans or cinnamon sprinkle (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly mixed.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish to form the crust. Bake for 8-10 minutes, then let cool completely.
In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy using an electric mixer.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spoon half of the cream cheese mixture over the cooled crust, spreading it into an even layer. Place the pie dish in the refrigerator to chill while you prepare the pumpkin layer.
In another mixing bowl, combine the remaining cream cheese mixture with pumpkin puree, cinnamon, ginger, nutmeg, cloves, and maple syrup. Stir until well combined and smooth.
Carefully spread the pumpkin mixture over the cream cheese layer in the pie dish, ensuring an even distribution.
Chill the pie in the refrigerator for at least 4 hours or overnight to set completely.
Before serving, top the pie with a layer of whipped cream and garnish with optional crushed pecans or a sprinkle of cinnamon for a festive finish.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 26.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
