1 hr 55 mins
1 hr 15 mins
Use your own favorite pastry recipe for this, or message me for the original Cheesecake Factory's pastry recipe. I would add in 1 tablespoon vanilla to the filling! Prep time does not include making the pie pastry.
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Units: US | Metric
- 1 (9 inch) prepared pie pastry
- 3/4 cup dark brown sugar, firmly packed
- 1/4 cup white sugar
- 2 tablespoons flour
- 1 tablespoon molasses
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/4 teaspoon salt
- 2 cups canned pumpkin puree
- 3 large eggs, lightly beaten
- 1 3/4 cups whipping cream, unwhipped
- whipped cream, for topping sweetened to taste and flavored with
- 1/2 teaspoon vanilla
- 1Set oven to 375 degrees (set oven to second-lowest position).
- 2Prepare a 9-inch glass pie plate.
- 3Fit the prepared pastry in a 9-inch glass pie plate and flute edges.
- 4Prick holes in the bottom of the crust then refrigerate for 1 hour.
- 5Line, weight and bake the shell for 8 minutes (second-lowest rack).
- 6For the filling; In a bowl combine brown sugar, white sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt.
- 7Add in eggs and whipping cream; whisk to combine well.
- 8Pour the filling into prepared pie plate.
- 9Place the pie plate on a baking sheet.
- 10Bake for about 40 minutes or until the filling is set.
- 11Let cook then serve with whipped cream.
- 12*NOTE* I also have the original recipe for their pastry if you would like it just message me.
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Nutritional Facts for Cheesecake Factory's Original Recipe for Pumpkin Pie Filling
Serving Size: 1 (189 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 614.9
- Calories from Fat 345
- Total Fat 38.3 g
- Saturated Fat 19.4 g
- Cholesterol 188.1 mg
- Sodium 520.9 mg
- Total Carbohydrate 63.0 g
- Dietary Fiber 3.9 g
- Sugars 39.8 g
- Protein 7.6 g