If you’re looking for a different spin on pumpkin pie, this is one of my seasonal go-to recipes that I trotted out just about every year back when my family still got together for the holidays.
1 can (16 oz) pumpkin (not pumpkin pie filling)
1 pkg (8 oz) cream cheese, softened
1/4 tsp vanilla
3/4 cup sugar
1/2 cup Bisquick baking mix
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
whipped cream topping
Heat oven to 350 degrees. Grease pie plate. Place all ingredients except for the whipped topping in a large bowl and mix on high for 2 minutes, scraping bowl constantly. Pour into pie plate.
Bake just until puffed and the center is dry, about 45 minutes (do not overbake). Let it cool, then spread the whipped topping over top and garnish with pecan halves or twists of orange peel if desired. Refrigerate any remaining cheesecake.