Pumpkin Paradise Pie
A layer of cheesecake, a layer of pumpkin pie! Top that with a sweet, crunchy pecan topping and it's pie perfection!
Servings: 8
Calories: 323kcal
Ingredients
- 1 bottom pie pastry deep dish 9-inch pie plate
CREAM CHEESE LAYER:
- 8 ounces cream cheese softened
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
PUMPKIN PIE LAYER:
- 1 1/4 cups pumpkin puree
- 1 cup evaporated milk
- 2 large eggs beaten
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
TOPPING:
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon butter softened
- 1/2 cup chopped pecans
Instructions
- Lay the pie crust into the bottom of a deep dish pie plate. Crimp the edges and cut any excess off.
- In a bowl, beat the cream cheese until smooth. Add in the sugar and vanilla; mix well. Add egg then beat until smooth. Spread over the bottom of pie shell.
- Chill for 30 minutes in the refrigerator.
- In a large bowl, beat the Pumpkin Pie Layer ingredients together until smooth. Carefully pour over the cream cheese layer. Cover the edge of the pie crust with foil.
- Bake at 350° for 30 minutes. Remove the foil then bake 25 minutes longer.
- In a small bowl mix the flour, brown sugar, and butter until crumbly; stir in pecans. Sprinkle over the pie in the oven.
- Bake 10-15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Notes
You can divide the fillings and make this into two shallow 9-inch pies as well, if you want the recipe to go further! Just use another pie crust.
Nutrition
Calories: 323kcal | Carbohydrates: 30g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 236mg | Potassium: 204mg | Fiber: 1g | Sugar: 27g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg