Layered Cheesecake Pumpkin Pie
100 min 12 Main Ingredient: pumpkin Cuisine: AmericanPreparing: 35 minCooking: 65 min
1 unbaked pastry shell (9 inches)
1 package (8 ounces) cream cheese, softened
1/4 cup of sugar
1/2 tsp. of vanilla extract
PUMPKIN PIE FILLING
1 can (15 ounces) solid-pack pumpkin
1 cup of evaporated milk
2 eggs, beaten
1/4 cup of sugar
1/4 cup of packed brown sugar
1 tsp. of ground cinnamon
1/4 tsp. of salt
1/4 tsp. of ground nutmeg
2 tbsp. of all-purpose flour
2 tbsp. of brown sugar
1 tbsp. of butter, softened
1/2 cup of chopped pecans
TipsFeel free to use real vanilla, it will come out even better. If you can't get your hands on canned pumpkin, make your own. Preheat your oven to 180ºC (350ºF). Cut the pumpkin in 1/2, deseed, brush with a thin layer of coconut oil (optional). Lay the pumpkin cut side down on your baking sheet, and bake until it is soft. This will depend on the size of your pumpkin, so check every 20 minutes. Now you will never have to wonder How do you make canned pumpkin from scratch?
Nutrition Factsper serving of 1 slice
Step 1In a bowl, beat cream cheese until smooth.
Step 2Add sugar and vanilla; mix well.
Step 3Add egg; beat until smooth.
Step 4Spread over bottom of pie shell.
Step 5Chill 30 minutes (do not skip this step)
Step 6In a bowl, beat filling ingredients until smooth.
Step 7Carefully pour over the cream cheese layer.
Step 8Cover edge of pie with foil. Bake at 350°F (176°C) for 30 minutes.
Step 9Remove foil; bake 25 minutes longer.
Step 10Meanwhile, mix flour, brown sugar, and butter until crumbly; stir in pecans.
Step 11Sprinkle over pie.
Step 12Bake 10-15 minutes more or until a knife inserted near the center comes out clean.
Step 13Cool on a wire rack.
Step 14Store in the refrigerator.