I just roasted my first pumpkin of the season, so it's time for endless pumpkin recipes!!! I made this for a perfectly fall dinner with our friends, Chris and Angela. We made some beef pho for them and Laura made an amazing ricotta, pear, and roasted garlic pizza. This recipe is from an old roommate (Colleen). This pie looks swirly since I forgot to add the cinnamon into the mix before pouring it into the crust. Instead, I sprinkled the cinnamon on top and used a spatula to swirl it into the batter.
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup coconut oil or butter, melted
1 1/2 sticks cream cheese (2 if you want a creamier cheesecake)
1 cup pumpkin puree
1/2 tsp salt
2/3 cup brown sugar
2 tsp pumpkin pie spice
1 tsp vanilla
Mix together the dry ingredients for the crust. Then mix in the coconut oil with a fork. Press the mixture evenly onto the bottom and sides of a 9 inch pie pan. Set aside.
Mix together the cream cheese, eggs, and pumpkin puree in a large mixing bowl. Then add the salt, brown sugar, pumpkin pie spice, and vanilla. If you have extra filling, just bake it separately in some greased ramekins or cupcake tins lined with cupcake liner. These will bake in about 15-20 minutes.
Bake at 350 degrees for 30 minutes until almost set and slightly golden brown. Let cool for another half hour at least before serving.
Another idea: Add pecans to the top halfway into baking the pie!