« Thanksgiving Cocktail: Red Hot Apple Pumpkin Martini | Main | Avocado Egg Salad »

November 29, 2012

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Pumpkin and Cheesecake...what's not to like? This pie takes the two classics and melds them together in a fabulous dessert that is perfect for autumn dinner parties, Thanksgiving or even Christmas. If you like cheesecake and pumpkin pie, then this is the concoction for you!

Pumpkin Cheesecake Pie

What You'll Need for the Cheesecake Filling:
1 - 8 ounce package of cream cheese, softened
1/2 cup of organic cane sugar
1 egg
1 teaspoon of vanilla

Mix together all ingredients until smooth. Set aside.

What You'll Need for the Pumpkin Filling:
1/2 of a 29 ounce can of pumpkin
3 eggs
1 cup of natural brown sugar
1 teaspoon of sea salt
1 tablespoon of cinnamon (Note: I REALLY like cinnamon! You can use less if you like.)
1 cups of half and half or heavy cream

Again mix together all ingredients until smooth. Set aside.

What You'll Need to put the pie together:
2 pie crusts, homemade or store bought
Cheesecake filling (see above)
Pumpkin pie filling
Cinnamon sugar

Preheat oven to 350 F.

Place one of the prepared pie crusts in to a pie dish, letting the sides hang over.

Pour cheesecake filling in to the pie shell and spread out smoothly.

Top cheesecake mixture with pumpkin pie filling and spread out to the edges. Pull the pie crust edges up on to the pie.

If you want to get decorative you can use a cookie cutter to cut out shapes and cover the pie crust edges as I did with my pie. Use a pumpkin or leaf for fall, or how about a gingerbread man and/or woman for the holiday season?

If you don't want to cut out shapes you can either just put the other pie shell on top with vented holes, also sealing the edges of the two crusts; or you can leave off the top crust and simply crimp the edges like a regular pie. If you use the cut out pieces or the entire top generously sprinkle with cinnamon sugar.

Pumpkin Cheesecake Pie

Place pie on a baking sheet and bake for 30-40 minutes until filling is set.

Once baked remove from oven and let sit and cool to room temperature.

Enjoy plain or with a dollop of whipped cream and/or vanilla or cinnamon ice cream.

Pumpkin Cheesecake Pie

Notes: No notes for this one.

Posted by Dianne at November 29, 2012 1:25 PM

Trackback Pings

TrackBack URL for this entry:
http://www.diannesdishes.com/cgi-bin/mt/mt-t.cgi/1357

Comments

Leave a comment