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

Easy Berry Pie

We've been thinking about this pie ever since trying it at a dinner party last summer. Aside from being impressed with the taste, we were blown away that someone actually made their own pie crust in a Brooklyn kitchen. And though, like many people, making a pie from scratch struck fear into our hearts -- the mess, the cracking, and oh, the lattice crust! -- we begged for the recipe.

And it's really freaking easy.

The dough didn't stick, the crust didn't tear, and the fruit stayed sweet and not-mushy. Perfection. This is our new every-time crust recipe, and we figure it would be easy to substitute four cups of any fruit you want -- we're thinking next time some seasonal strawberry rhubarb goodness might be in order.

• 1 cup sugar
• 1/4 cup flour
• 2 cups blackberries
• 1 cup blueberries
• 1 cup quartered strawberries

Wash and dry the fruit; toss it in the sugar and flour. Then, the crust:

• 2 cups flour
• 1 tsp salt
• 2/3 cup Crisco

Mix the flour and salt. Cut in Crisco (a potato masher works well) until the lumps are pea-sized. Move the dough over to the side, then add cold water one tablespoon at a time, moving the wet dough to the other side (mixing large and small lumps) until it's all moist. (About 10 tbsp; add flour if it's too damp.) Flour your hands; knead until it doesn't stick.



Form two balls, one bigger than the other. Roll out the larger ball for the bottom crust and place in pie pan. Roll the smaller one and cut into long strips. Then just layer them on top of each other, or feel free to weave them through to make the lattice extra perfect (the crust will probably hold up enough to do this without much trouble). Crimp the edges with a fork; trim the crust at the edge. Slide a few small corners of butter under the lattice.

Cut a circle in tinfoil and pinch it around the edges of the crust. Bake for 20 minutes at 375, then remove the foil and bake for 20-30 more until the edge is golden. Brush on some warm water.

oh no!

anna at jezebel says its national pie day and we didn't make any! our bad.