Pumpkin Cream Cheese Pie with Candied Pecans

By cecelia26_

Ingredients

• Cream Cheese Layer:
• Pure Butter Pie Crust
• 1 package (8 ounces) cream cheese, softened
• 4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Pumpkin Layer:
• 2 large eggs
• 1 can (15 ounces) pumpkin (not pumpkin pie filling)
• 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 2 teaspoons cinnamon
• 1 teaspoon dried ginger
• 1/4 teaspoon cloves
• 1/8 teaspoon salt
• 1 1/4 cups half and half
• Crème Chantilly:
• 1 cup heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla
• Candied Pecans:
• 1/2 cup brown sugar, packed
• 1 cup pecan halves
• 2 tablespoons orange juice

Details

Adapted from dixiecrystals.com

Preparation

Step 1

1. Preheat oven to 350°F.
2. Prepare a 9-inch deep dish pure butter crust or use store bought. Set aside.
3. On lowest speed blend cream cheese and first listed sugar. Once well combined and no lumps remain add egg and vanilla. Pour into pie shell and set aside.
4. In a bowl large enough to hold all ingredients whisk eggs until no strings remain. Add pumpkin, second listed sugar, cinnamon, ginger, cloves and salt. Once well combined add half and half.
5. Slowly drizzle filling over the cream cheese layer to ensure that layers will remain intact and no marbleizing will occur. Depending on actual depth of pie shell, not all filling may fit. If so, place any filling in a ramekin and bake as an individual dessert.
6. Place in oven and bake for 50-60 minutes or until it no longer trembles in center.
7. Allow to cool for 1 hour before placing in refrigerator.
8. Crème Chantilly: Combine all ingredients. Using a hand whisk (balloon whisk), or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic-doesn't seem to whip as well). It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn. Once the cream is whipped, cover and store in the fridge. If it separates slightly, just whip to restore its thickness. Makes 1 cup. Top cold pie with crème before serving.
9. Candied Pecans: In a small bowl, combine brown sugar and orange juice. Add pecans and stir to coat. Spread in an 8x8 sprayed or greased pan. Bake for 12 minutes at 350 degrees or until nuts are browned and syrup is bubbly, stirring once. Pour out on a greased baking sheet and separate nuts. Cool on a wire rack. Makes 1 cup.
For easy serving, place candied pecan pieces on pie after cutting.