- 8
- 25 mins
- 80 mins
Ingredients
- 1 refrigerated pie crust
- 1 - 8 ounce package cream cheese, softened
- 1/4 cup sugar
- 1/2 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- For the Pecan Layer
- 2/3 cup dark corn syrup
- 2/3 cup sugar
- 2 eggs
- 1 Tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 cup pecans
Preparation
Step 1
Trust me and add this
for Facebook to show how easy it is to get those gooey layers. After I mangled it to get a good shot, my husband took it to work and shared it with the guys there. Everyone loved it, and someone suggested we make it with pumpkin. What an awesome idea!
Trust me and add this amazing pecan pumpkin cheesecake pie to your fall baking list ASAP!!!
This pie is just as easy to make as the original. The only thing different is that you add some pumpkin and spices to the cheesecake mixture. This cheesecake gets spread in the pie crust before you pour on the sweet pecan mixture.
It is pure torture, but you have to wait for this pie to chill before you can cut into it. Believe me, your pie will not look pretty if you start slicing into it warm…been there, done that. Take my advice and make this pie the day before you actually want to serve it.
A scoop of Cool Whip and some spices makes this pie ready to be served. That is if you are willing to share once you taste a bite…
Yield:
The layers in this Pecan Pumpkin Cheesecake Pie will have you reaching for another slice of pie. This is a delicious addition to your fall dessert tables.
Preheat the oven to 350 degrees. Spray a 9 inch pie plate with non-stick baking spray. Unroll the pie crust and place in the pie plate. Fold the edges under and crimp.
Beat the cream cheese until creamy. Add the sugar and beat again. Add the pumpkin and spices and beat until creamy again. Add the egg and beat again. Spread in the bottom of the pie crust.
Whisk together the corn syrup, sugar, eggs, butter, and vanilla. Add the pecans and stir to coat. Gently pour on top of the cheesecake layer. Cover the edges of the pie crust with foil or a pie guard. Bake for 55 minutes. Remove and let cool on a wire rack for 1 hour, and then refrigerate until chilled. Serve with Cool Whip and extra pecans, if desired.