Recipe or Bakery

If you go to www.AllRecipes.com they have one for the "Perfect Pumpkin Pie." I haven't tried it yet but I plan on making it this Thanksgiving. Hope this helps! If you can't find the recipe and want it, let me know and I can send it to you.

google pumpkin cheesecake! I make it every year and it is super easy and super delicious. I also make mine with reduced fat cream cheese and splenda mix so it is even healthier. I can't seem to find my recipe at the moment, but the one I use was printed in the Chicago Tribune a few years ago. I am sure you can find it if you google it. Good luck and really it is super super easy to make!

I see you only got a couple responses. I would be happy to share my recipe if you like. My daughter just started eating pumpkin pie and she said she doesn't care what else we have on Thanksgiving but she wants my pumpkin pie. I would highly recommend making the crust too. Store bought is fine but I like the taste of my homemade crust much better. Let me know. S.

If I were you, I would buy a pie! make it easier on yourself.
You could call harner's in north aurora and order a pie. Personally, I just go with a frozen pie and bake it up and my family is happy, but it is just us.

I copied this from the Cooks Illustrated website. (You have to have a memebership to access the recipes.) I just made it and it is cooling on my counter. It looks beautiful and the batter tasted delicious. I chose this recipe b/c I've made pumpkin cheesecakes before and they come out soggy b/c the pumpkin puree adds too much moisture. This recipe includes a tip on removing the excess moisture from the pumpkin before using it. Here you go...good luck:

Makes one 9-inch cake, serving 12 to 16. Published November 1, 2003.

Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels.

Ingredients
Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter , melted
Filling
1 1/3 cups granulated sugar (10 1/3 ounces)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs , left at room temperature, about 30 minutes
1 cup heavy cream

Instructions
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

The canned pumpkin at grocery store has the recipe used by my household every year for Thanksgiving and Christmas holidays. You can get the crust also at grocery store or make your crust from scratch. YUM!
My husband cooks up the pie the day before. We also serve with whipped cream (spray container).