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