Pumpkin Layered Pie

By charlotteh371

Ingredients

• Make the Pie dough
• 1 1/2 cups all purpose flour, cold
• 1/2 teaspoon salt, cold
• 1 Tbsp sugar, cold
• 2/3 cup shortening, cold
• 4 Tablespoons water, cold
• Make Cream Cheese Layer
• 8 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 egg
• 1 tsp lemon juice.
• Make the Pumpkin Layer
• 15 oz. can of pumpkin
• 1 cup sugar
• 1 Tbsp pumpkin pie spice
• 2 eggs
• 1/2 cup evaporated milk
• Topping
• 1 cup pecans, chopped
• 1/2 cup miniature chocolate chips
• 1/2 cup packed brown sugar
• 2 Tbsp pure maple syrup

Preparation

Step 1

Combine dry ingredients in a large bowl.
Add shortening and gradually work it into the flour with a fork or pastry cutter. The mixture should be crumbly.
Add cold water and stir until combined.
Roll in a flat disc-shape, wrap in plastic or a ziploc bag and place in the refrigerator for about an hour or the freezer until firm.

Mix the cream cheese and sugar using a mixer. Add egg and lemon juice and continue mixing until creamy.
Place in the refrigerator for about 30 minutes.
Preheat oven to 375 degrees.

Roll out dough.

Lightly … or more generously flour your surface.
Roll out dough in a 13-14 inch diameter to fit a 9″ deep dish pie plate.
Carefully place rolled dough in pie plate. Try not to stretch or tear it.
Fold the excess dough under or trim it and create a decorative border.

Beat pumpkin, sugar and spice with a mixer.
Add eggs and beat until combined.
Add milk and beat until combined.
Spread the cream cheese mixture in the dough covered pie plate.
Layer the pumpkin mixture on top and try not to disturb the cream cheese underneath.
Cover the edges of the pie crust with foil to keep them from getting too brown and place the pie in the oven.
Bake for about 20 minutes then apply the topping before baking the rest of the time needed.

Mix the ingredients in a medium bowl.
After the pie has baked for the first 20 minutes, remove the foil and layer the topping on.
Bake for another 25-30 minutes. Remove and cool.
Cover and chill in the refrigerator for a couple of hours before serving