Pumpkin Scone Cheesecake Pie

Difficulty: Easy

Time: 4-5 hours

Serves: 8

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Pumpkin Scone Cheesecake Pie

Introduction

This easy pumpkin dessert starts with a buttery COBS Pumpkin Scone crust, layered with a light pumpkin cheesecake filling and topped with caramel whipped cream. It’s a simple make-ahead Thanksgiving dessert that brings all the cozy fall flavour without a traditional pie crust.

Directions

  1. Crumble the Pumpkin Scones, mix with melted butter, press into the pie dish, bake at 350°F for 8–10 minutes, then cool completely before filling.
  2. Beat the softened cream cheese until smooth. Add pumpkin purée, icing sugar, vanilla, pumpkin pie spice, and salt, then mix until combined.
  3. Whip 1 cup of whipping cream to soft peaks. Gently fold into the pumpkin mixture until light and smooth.
  4. Spoon the pumpkin filling into the chilled crust and smooth the top. Refrigerate for at least 4 hours, or until set.
  5. Whip the remaining 1 cup of whipping cream with caramel sauce and 1 tbsp icing sugar until soft peaks form.
  6. Top the chilled pie with caramel whipped cream, Pumpkin Scone pieces, and an extra drizzle of caramel sauce.
  7. Slice, serve, and enjoy.