Pumpkin Cheesecake Pie


  • Whip n Top Vanilla: 3oz in liquid / 5 oz whipped up
  • 6 oz. Pumpkin puree
  • 3 oz. Honey graham cracker
  • 2 oz. Butter
  • 1 egg
  • 4 oz. Cream cheese
  • 3 pieces of Pecan
  • Ground cinnamon (for light powdering)
  • Soufflé Bowl
  • #22 piping tip (star)



1.Prepare 3 oz Whip n Top as instructed on container.

2.In a bowl, for 4 minutes whip the following combined items: 4 oz of cream cheese, 1 egg, 3 oz of pumpkin puree and 3 oz of Whip Top Vanilla in liquid.

3.Smash graham crackers into crumbs then combine with warm butter.

4.In a small souffle bowl spread the graham cracker butter combination to create a base crust.

5.Add mixture on top of the graham cracker bowl.

6.Once pie mixture has cooled down, use the #22 star tip to add Whipping top mixture.


1.Pour mixed ingredients into souffle bowl.

2.Bake at 350 F degrees for about 40 minutes at Bain – Marie (heated bath).

3.While it is baking, whip for 3 minutes: 3 oz of Pumpkin puree and 5 oz Whip n Top Vanilla.


1.After pie has reached room temperature, decorate.

2.Use a #22 star tip to create stars.

3.Add pecans and dust with ground cinnamon for decoration (as seen on image).

After baking let it completely cool at room temperature.


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