PUMPKIN CHEESECAKE PIE

By Lsweetnell

Makes one 9 inch pie.
Old-fashioned pumpkin pie and cheesecake layered atop a flaky crust.

Ingredients

• Cheesecake Layer:
• Pie Crust: (or buy one)
• 1 + 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup (4 tablespoons) cold butter, cut into small cubes
• 1/4 cup (4 tablespoons) cold vegetable shortening
• 3 to 5 tablespoons ice water
• 8 ounces cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1 large egg, lightly beaten
• 1 egg yolk (include with other egg)
• 1 teaspoon vanilla extract (I like almond in my cheesecake mixture)
• Pumpkin Layer:
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 15-ounce can pumpkin or 1 3/4 cups pumpkin puree
• 1 cup light cream or evaporated milk
• 3 large eggs, lightly beaten
• whip cream, for serving

Preparation

Step 1

INSTRUCTIONS:
Make the crust:
Whisk together the flour and salt in a medium bowl. Cut in the butter and shortening with a pastry blender or two knives used scissor fashion until mixture resembles coarse crumbs.
Stir in 3–5 tablespoons of ice water until dough just holds together. Pat into a disk, wrap in plastic and refrigerate for a half hour.

Make the Fillings:

Cheesecake Layer:
In a medium bowl beat the cream cheese and sugar on medium until smooth and creamy. Stir in the eggs, vanilla.

Pumpkin Layer:
In a separate, large bowl whisk the sugar, salt and all the spices together. Add the pumpkin, cream, and eggs. Whisk just until smooth and combined - don't over mix.
Preheat oven to 425 degrees F. Roll out the crust on a lightly floured surface to 12 - 13 inches in diameter. Press into a 9-inch pie pan (inside top measurement) that is at least 1 +1/2 inches deep. Fold the edges under and flute or make a pattern with a fork.
Spoon the cream cheese filling into the crust and spread out evenly. Gently spoon the pumpkin mixture on top and fill to 1/4 inch from the top. (You may have a little pumpkin left - you can bake it in a small custard cup.)
Bake 15 minutes then turn the heat down to 350 degrees F. and bake 40 - 45 minutes longer. The pie should be mostly set and a little wobbly in the center.
Remove to wire rack to cool then chill completely. Cut into wedges and serve with whipped cream.