Pumpkin Cheesecake and a $1000 Giveaway!

This post brought to you by Carton Smart. All opinions are 100% mine.

pumpkin cheesecake

Pumpkin pie is my favorite dessert of Thanksgiving. Sadly, no one else in my family share’s my enthusiasm for all things pumpkin. They’re all more apple pie people. That’s okay though, more pumpkin pie for me.

Since I also adore cheesecakes, I thought I would combine the two this year and make this pumpkin cheesecake. It’s a perfect combination of two ama zing pies, and a great spin on classic pumpkin pie.

This would be a great pie to impress guests with. It looks like an ordinary pumpkin pie, until you slice into it and discover the wonderful cheesecake layer!

pumpkin cheesecake on white plate

For  this recipe, I used Pacific Foods Organic Pumpkin Puree. It comes in a Tetra Pak carton, instead of a can. Did you know foods packaged in cartons instead of cans were better for the enviroment?

  • Tetra Pak® cartons are made of 70% paper, a renewable resource, from selectively harvested, re-grown trees that are FSC-certified (Forest Stewardship Council)
  • Cartons use 1/3 of the packaging compared to cans…or even an egg!
  • Cartons are space saving, easy to store and open. Keep your pantry neat and toss your can openers. , stackable and space saving.
  • The unique packaging process preserves the flavor and nutrients of food without the use of preservatives.Product quality is exactly the way it was intended to be.
  • Recycleable and in fact result in 60% less landfill waste than cans
  • Cartons are re-closable so you can use what you need and save the rest for later.

pupklin puree


recipe photo

Yield: Serves 8

Pumpkin Cheesecake

1 Star2 Stars3 Stars4 Stars5 Stars
5.00 stars (1 reviews)
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1 pie crust, from refrigerated

For cheesecake layer:
1 (8 oz) package cream cheese, at room temperature
1 egg
1/4 cup sugar
1 teaspoon vanilla

For the pumpkin layer:
1 (16 oz) carton Pacific Foods pumpkin puree
3/4 cup sugar
1 egg
1/2 cup cream
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract


Heat oven to 350°. Line pie plate with piecrust, pinching the edges. Add all ingredients for cheesecake layer to a medium bowl and whisk well. Pour into piecrust.

Add all ingredients for pumpkin layer and mix well. Carefully pour over cheesecake layer, as not to mix the two layers.

Bake pie for 50 - 60 minutes, or until middle is set.

Let cool completely before serving.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

Did you realize how many amazing food products for your holiday meals you can get in a carton? Here’s a few from Pacific Foods that I recently tried out. Whether you are making pumpkin pie, green been casserole, or simply want an easy way to dress up the must-have cranberry loaf on the table, Pacific Foods has something to help out with your recipes.

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chicken stock

jellied cranberry sauce

this is not a box infographic

Time for the Giveaway!

For a chance to win a $500 visa gift card and a $500 donation to a charity of your choice choice, follow the steps below.

To enter in the giveaway just leave a comment below telling us your small, smart recipes that use ingredients in cartons or “smart” entertaining tips that produce great tasting food with little waste.

Don’t forget toTweet @CartonSmart

You can also follow Follow #CartonSmart on Pinterest

For official rules, http://socialspark.com/carton-smart-rules
Contest ends at 11:59 p.m. EST on January 1, 2014.

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  50 Responses to “Pumpkin Cheesecake and a $1000 Giveaway!”

  1. Lisa Brown — November 13, 2013 @ 10:55 am

    Carton pureed pumpkin is perfect to use in a pumpkin spiced smoothie, or to use in a pumpkin cheesecake.
    jslbrown_03 at yahoo dot com

  2. Meagan — November 13, 2013 @ 11:09 am

    I make my own condiments and store them in reusable glass jars!

  3. Jessie C. — November 13, 2013 @ 12:50 pm

    We like using carton miso broth to make quick noodle tofu soup.

  4. Su Eng Tan — November 13, 2013 @ 1:57 pm

    Love using pacific organic chicken stock as the base for any soup and porridge.

  5. Rachel — November 13, 2013 @ 2:14 pm

    Pacific Foods has a fantastic Red Pepper Soup! Anyway, we try to keep a carton of low sodium chicken broth around because we use it in so many recipes.

  6. Mami2jcn — November 13, 2013 @ 5:24 pm

    We use cartons of chicken broth to make homemade chicken noodle soup.

  7. Cellabella — November 13, 2013 @ 5:24 pm

    When I make sauces, I double the recipe and keep some in the freezer. That way we always have extra on hand and nothing ever goes to waste!

  8. Madeline — November 13, 2013 @ 5:26 pm

    I like to use their chicken stock to cook pasta in – the noodles absorb all the delicious stock flavor. Add some veggies, shredded chicken, and cheese, it makes the best dinner!

  9. dana — November 13, 2013 @ 7:54 pm

    I try to buy in bulk and I bring my bags so I can waste as little as possible. I freeze immediately if I know I won’t use something up. I really hate throwing away food and creating more waste.

  10. Ashley H — November 13, 2013 @ 8:05 pm

    I use beef broth in a carton to make roast beef for holiday dinner.

  11. Chris — November 13, 2013 @ 9:21 pm

    The Pacific stock makes great pasta! I used to work for Sprout’s and would make great potluck dishes with it. You can freeze anything left over and give it to the dog. He loves it outside in the summer!

  12. Melissa — November 14, 2013 @ 12:09 am

    I make soups out of broths and stocks from cartons. Also, to prevent waste, I save the leftover soup in the fridge. I usually have enough for lunches for almost the entire week!

  13. Athena — November 14, 2013 @ 6:31 am

    I like keeping the small glass jars from jelly or jams, clean them, and reuse them for spices. Since we always get the same brand, I have an every growing, matching spice set. I intent to paint them this summer so the are cute as well as functional.

  14. Paula - bell'alimento — November 14, 2013 @ 1:54 pm

    I like to make a large batch of meatballs for entertaining. Save the leftovers and then serve spaghetti and meatballs for a take 2 meal : )

  15. Carolsue — November 14, 2013 @ 10:20 pm

    I make Turkey Tortilla Soup like this:
    3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
    This uses cartons AND leftover holiday turkey to save waste!

  16. Neiddy — November 15, 2013 @ 8:46 am

    My family loves “Arroz con pollo” so I’d use Pacific Foods Organic Chicken Stock to make this delicious recipe.

    Arroz con pollo –
    Ingredients: 1lb chicken breast cut into pieces,1 cup rice,3 cups chicken stock,mixed vegetables,1/2 onion, 1/2 green bell pepper,1 tomato, 2 cloves garlic,1tbsp butter, 1 chicken bouillon cube, salt and pepper.

    Directions: Season the chicken with salt and pepper and cook in the butter in a pan over medium heat until chicken has browned, remove from the pan and set aside. In the same pan saute the onion, tomato, bell pepper and garlic. Add the rice and when it begins to turn gold return the chicken to the pan, add the mixed veggies, bouillon cube and chicken broth.Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed.

  17. Shannon — November 15, 2013 @ 11:59 am

    I make a delicious curried chicken soup with the Pacific butternut squash product.

  18. sharonjo — November 15, 2013 @ 10:57 pm

    A big pot of chili is perfect for wintertime entertaining–even better if made with tomato products in cartons. Thank you!

  19. ELIZA ELLIOT — November 17, 2013 @ 7:57 pm

    I use cloth napkins to reduce waste -it also gives a formal feel to my dinner. We use washable dinner and service-ware and I love to used these cartons – they do taste fresher and I make multiple recipes so that nothing is wasted. I use the organic pumpkin puree for my pumpkin recipe too! truckredford(at)Gmail(dot)com

  20. Lou — November 18, 2013 @ 4:16 am

    I use canned beans for salads, soups, quesadillas, etc.

  21. Meryl — November 18, 2013 @ 4:17 am

    I use canned low sodium chicken broth for various soups, plus for sauce bases.

  22. Julie — November 18, 2013 @ 1:56 pm

    I use chicken broth from a carton in my stuffing
    thanks for the giveaway

  23. livivua — November 19, 2013 @ 10:13 am

    i use broth sometimes to saute my vegetables with a little butter

  24. Shelly — November 19, 2013 @ 11:10 am

    I use chicken broth in a carton to make chicken and dumplings.

  25. Hildy — November 19, 2013 @ 2:02 pm

    We use alot of chicken stock from cartons. My husband usually does the cooking. He uses chicken broth for soups, and many other dishes

  26. sharon — November 19, 2013 @ 4:49 pm

    I use chicken stock in cartons to make most of my soups, esp cream of broccoli and chicken dumplings.

  27. Julie — November 19, 2013 @ 6:00 pm

    I use chicken broth in cartons in my stuffing
    thanks for such a great giveaway

  28. Sabrina — November 25, 2013 @ 1:05 pm

    I love to use chicken broth from a carton in all my gravy and sauce recipes.

  29. Bryan — November 25, 2013 @ 1:07 pm

    I like to buy pre-made soups in cartons for busy nights.

  30. Olivia D Hamilton — December 2, 2013 @ 7:27 am

    Ive recently come across this recipe and its carton smart!

    Pumpkin Pie Cupcakes

    Author: Tammilee

    1 package yellow cake mix
    ¾ cup water
    ⅓ cup vegetable oil
    1 cup Pacific Foods Organic Pumpkin Puree
    ½ cup sour cream
    1 tsp pumpkin pie spice
    Pre-heat oven to 350 degrees
    Prepare cake mix with the eggs asked for on the box and ¾ cup water and ⅓ cup oil. Stir Pacific Foods Organic Pumpkin Puree, sour cream and pumpkin pie spice into batter
    Fill muffin cups ⅔ -3/4 full
    Bake according to the cake mix instructions
    Allow to cool on wire racks

  31. Kimberly — December 3, 2013 @ 1:38 am

    I always keep cartons of chicken broth in the cupboard, so when I clean out the fridge, it’s easy to make a quick pot of soup out of the miscellaneous bits and bobs of vegetables and whatnot that might otherwise be tossed.

  32. Stephanie Olmsted — December 5, 2013 @ 7:29 pm

    Pumpkin Smoothies or a quick pumpkin pie.

  33. DESIREE H — December 5, 2013 @ 7:58 pm

    I use Pacific Simply Stock Chicken in my soup recipe in the crock pot. I use two cartons of the stock, 3 cans cream of chicken soup, half a jar of Franks Red Hot, two tbsp of sour cream, shredded cheese and serve with cilantro on top! Its awesome! Especially if you like spicy!!

  34. Jessica Miller — December 6, 2013 @ 11:14 pm

    Use left over turkey for sandwiches! I also buy cartons of chicken stocks for soup.

  35. Terry — December 7, 2013 @ 12:39 am

    I use carton chicken broth (1 carton) for my chicken and rice recipe! I do the rice (according to the directions on the back), cook the chicken (2 boneless skinless breasts) in the broth for 20 mins. Save a little bit of the broth and pour it in with the rice. Shred the chicken, add it to the rice. Then add diced jalapenos. It is awesome!
    Thanks for the giveaway-

  36. Krissie — December 12, 2013 @ 9:55 pm

    Pumpkin Spice Crockpot Soup: Sautee one onion and two chopped apples in a skillet with Coconut oil, then add to crockpot. Add one carton of vegetable broth, one carton of pumpkin puree, 2 chopped sweet potatoes, 2 tsp of pumpkin spice, 3 tsp of cinnamon, one can coconut milk, one cup of unsweetened apple sauce, salt and pepper.

  37. Jennai — December 18, 2013 @ 5:38 pm

    Here is my recipe using cartons
    Strawberry Coconut Water Smoothie:
    2 Cups frozen strawberries (1) 11.1 oz. carton Cocozia coconut water, 1 Tablespoon ground flax seed, 1-2 Teaspoons honey

  38. Catherine L — December 22, 2013 @ 12:22 pm

    I always use carton chicken stock for my Southern style homemade chicken and biscuits. I also use carton pumpkin puree to make some delicious pumpkin coconut soup.

  39. Danielle F. — December 28, 2013 @ 11:19 am

    Whenever we cook a Turkey in my house whether it be for Thanksgiving or another holiday or just to make since we like it a lot, almost nothing goes to waste. The leftovers are used to make yummy sandwiches for the next few days and the bones/carcass is used to make a delicious broth/soup.

  40. Amber G. — December 28, 2013 @ 4:49 pm

    I like to use the chicken stock to make gravy for chicken pot pie. It’s also super tasty on top of roasted chicken and mashed potatoes.
    To make the gravy I heat 2 Tbsp. of Butter in a small cooking pot. As it begins to become completely melted and bubble on the edge I thrown in 2 Tbsp. of Flour and incorporate with a whisk. Next, I cook the butter and flour for about 2 minutes. After the rue is cooked a bit I begin slowly adding a bit of organic chicken stock to make a thick paste, adding about 2 Cups of Pacific Organic Chicken Stock total. After adding the stock I add a pinch of Thyme and a bit of fresh cracked Black Pepper. I will then cook the gravy on medium heat for about 5 minutes, whisking often, until becoming thick and delicious.

  41. Bert — December 29, 2013 @ 10:06 pm

    My smart entertaining tips:
    * When having a party serve finger foods
    * Forget about disposable plates, cups, utensils
    * Use your party food leftovers as part of your everyday menus

  42. Lee — December 31, 2013 @ 12:38 am

    I use a Thai soup from a Tetra Pack and add it to plain grilled chicken and some white rice and it makes a Thai Chicken meal to die for. Unfortunately I am the ONLY person in my house who appreciates it. The soup is purchased at Target, I believe it is a Campbell’s Soup Thai Tomato Coconut to be exact. Try it, you’ll like it.


  43. Amanda Sakovitz — December 31, 2013 @ 10:58 am

    My recipe is chicken noodle soup with pepperoni and I use cartons of chicken stock.

  44. Thomas Murphy — December 31, 2013 @ 4:14 pm

    I use chicken broth in a container for my mom’s stuffing recipe.

  45. Julie B — December 31, 2013 @ 7:51 pm

    My favorite recipe to use the Cartons for is my Porkchops and Gravy in the crock pot.
    I use the Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup (12 oz).

    2 12 oz Pacific Organic Cream of Mushroom Condensed Soup Cartons
    4-6 pork chops, boneless (depending on how many people you are serving)
    1/2 packet Lipton Onion Soup Mix
    1 tbsp dijon mustard
    1/2 cup of milk

    1. Cook the porkchops fully, browning them in skillet.
    2. Place the cooked pork chops on the bottom of the crock pot.
    3. Turn to crock pot on high heat.
    4. Add in Cream of Mushroom soup cartons, dijon mustard, milk and lipton onion soup mix.
    5. Stir mixture.
    6. Cook for 4 hours, then serve with mashed potatoes or any other side dish you would like.

    I never have liked pork chops, however these are AMAZING! They are not tough, they fall apart, and I would recommend this!! It is SO good!
    Thank you for the giveaway!!

  46. Jes — December 31, 2013 @ 8:11 pm

    I use cartons of chicken stock when making Chicken Tortellini soup. Here is the recipe:
    5 cups chicken stock
    1 pack cheese tortellini
    1 1/2 cups shredded chicken
    4 carrots, cut into bite-size pieces
    1 cup peas
    2 tablespoons chopped parsley
    Simmer the carrots and peas in the broth until tender, Add the tortellini and simmer for about 4 minutes. Add the chicken and cook until heated through; season with ¼ teaspoon salt and sprinkle with the parsley.

  47. Harmony B — December 31, 2013 @ 10:07 pm

    We use carton chicken stock for everything from soup to mashed potatoes

  48. Carmen — January 1, 2014 @ 4:39 pm

    I like adding carton chicken stock to mashed potatoes to give them a little zip

  49. Joan Chartier — January 1, 2014 @ 11:08 pm

    I love the Pacific soups especially the Tomato red Pepper.
    I use the soup stock in Vegetable Beef Stew.

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