Photo: Ellen Silverman; Styling: Toni Brogan
Yield
8 servings (serving size: 1 wedge and about 1 tablespoon whipped cream)

Graham crackers and pecans encrust the spirited, spiced filling. Dollop each serving with sweetened whipped cream.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare crust, combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned; cool on a wire rack.

Step 3

To prepare filling, beat cream cheese, 1/2 cup granulated sugar, and brown sugar in a large bowl with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and the next 5 ingredients (through ground allspice); beat 1 minute or until combined. Pour cheese mixture into prepared pan. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until center barely moves when side of pan is tapped. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight. Place cream and powdered sugar in a small bowl; beat with a mixer at high speed until stiff peaks form. Serve sweetened whipped cream with tart.

Ratings & Reviews

frenchfrydtater's Review

Coelle
December 27, 2009
I am the shortcut queen, and this wasn't for any special occasion other than a dessert craving. I used a ready-made graham cracker crust in one of those tinfoil pie plates. Otherwise I followed the recipe except for skimping a little on the bourbon in case my kids didn't like the taste. They proclaimed this the best pumpkin pie ever! Love it.

Just ok

baseballmom
October 13, 2015
My biggest complaint was that the crust got a little soggy underneath.  The flavor was good but Cooking Light has better pumpkin desserts out there, in my opinion.

raanders's Review

fullplate
November 19, 2009
The cream cheese and the pumpkin go wonderfully together. Everyone loved it! The fresh whipped cream on top really makes it.

labisson's Review

raanders
December 20, 2013
Extremely delicious!

EllenDeller's Review

abi123
November 27, 2009
Absolutely delicious, flavorful and light, perfect for Thanksgiving dinner. My pan is not waterproof, so I baked it without the hot water bath. I needed to add about 10 more minutes to the baking and it did chill overnight. This pie is both extremely easy to make and excellent in flavor and texture.

KitchenMaster's Review

Carriees
November 30, 2009
The crust came out wonderful! However, following the recipe, it says to immerse the pan in water, in a roaster. Well, being a spring form pan (2 parts) the water seeped in and made the crust soggy. It was still edible, but next time I will transfer the crust to another baking dish before I fill it with filling and immerse it in water.

Carriees's Review

LabRat01
December 16, 2009
I used a regular pie plate, and immersed in a water bath, and it worked great. We had rave reviews at Thanksgiving dinner, and for leftovers during the week!

fullplate's Review

juliarm
November 25, 2011
N/A

Jnowaski's Review

ammycek
November 30, 2012
I completely agree with the other review that this pie was overwhelmed by the bourbon flavor. I brought this to a Thanksgiving dinner and is was not well received. My husband didn't even like it and he likes most things. I would not make this again.

LabRat01's Review

marciac111
December 31, 2012
N/A