Cheese N'Pumpkin Pie

A pumpkin cheesecake pie that never sees the inside of an oven. The graham cracker crust sets in the microwave in 2 minutes, and the cream cheese and pumpkin filling cooks in about 10 minutes with regular stirring. The result chills into a dense, creamy pie topped with pecan halves.

What sets this apart from a standard pumpkin pie is the cream cheese base and the citrus. Grated lemon and orange zest cut through the richness and keep the pumpkin flavor from going flat. Those zests are doing more work than you’d expect from such small amounts.

The filling should be puffed around the edges but still slightly soft in the center when you pull it from the microwave. It firms up completely during the 5-hour chill.

Chef Tips

• Cream cheese and eggs must be at room temperature. Cold cream cheese won’t blend smooth and cold eggs can cause the custard to cook unevenly in the microwave.
• Stir every single minute during the 4-minute heating phase. Microwaves create hot spots, and stirring prevents scrambled egg pockets in the filling.
• Five hours of chilling is the minimum. Overnight gives you a firmer, cleaner slice.
• Arrange the pecans just before serving so they stay crisp instead of absorbing moisture from the filling.

Variations

• Use gingersnap crumbs instead of graham crackers for a spicier crust.
• Top with a drizzle of caramel sauce alongside the pecans.
• Add a pinch of nutmeg and ground ginger to the filling for a more traditional pumpkin spice profile.