25 November 2009

Pumpkin Cheesecake Pie

Personally, I'm not a big fan of pumpkin pie. I'm not really sure if it's the texture or the flavor, but I just can't get into it.

I can, however, get into pumpkin pie + cheesecake. I don't know how the cheesecake does it, but some how, it makes pumpkin pie filling totally fantastic. Add a crunchy pecan topping and this is the best pumpkin pie recipe out there. At least in my non-pumpkin pie loving opinion.

Hope everyone has a very Happy Thanksgiving!

Pie Crust (from my fabulous sister)
  • 2 cups of flour
  • 1/4 tsp of salt
  • 15 Tbsp (1 stick + 7 Tbsps) of chilled butter, cut into small chunks
  • 1/4 cup ice water
  1. Mix flour and salt.
  2. Add butter and use a pastry blender or fork to combine
  3. Add ice water slowly, forming dough into a ball
  4. Wrap in plastic and chill in the fridge for 1 hour
  5. Remove and place dough on a flat, floured surface
  6. Flatten with your hands and roll out until 1/8 thick
  7. Line a 9-inch pie plate with the pastry. Trim and crimp edge as desired; set aside
Cheesecake Filling (from Cassie at How to Eat a Cupcake)
  • 1 8-ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla
  • 1 slightly beaten egg
  1. Blend all ingredients together
  2. Chill in the fridge for 30 minutes
Pumpkin Pie Filling (from Cassie at How to Eat a Cupcake)
  • 1 1/4 cups canned pumpkin
  • 1 cup evaporated milk
  • 2 beaten eggs
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  1. Blend all ingredients together
Pecan Topping (from Cassie at How to Eat a Cupcake)
  • 1/2 cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, softened
  1. Combine the pecans, flour, the 2 tablespoons brown sugar, and butter.
Now get ready to put it together
  1. Spoon cream cheese filling into pastry-lined pie plate
  2. Carefully pour pumpkin filling over cream-cheese mixture
  3. Cover edge of the pie with foil to prevent overbrowning
  4. Bake in a 350F oven for 25 minutes
  5. Remove foil and bake for 25 minutes more
  6. Sprinkle pecans over the pie
  7. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean
  8. Cool for 1 to 2 hours on a wire rack
  9. Refrigerate for storage


  1. just in time for tomorrow right? well done erin.

    although i'm picking up my pumpkin pie from pieinthesky.org today....

  2. This looks awesome. I was thinking of exactly this dessert and wondering where I'd find a recipe in time for T'giving. Mouth is already watering...



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