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Layered Pumpkin Cheesecake Pie

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Pumpkin Cheesecake Pie

Layered Pumpkin Cheesecake Pie

Photo: Diana Rattray
This pumpkin pie is a must for the holiday table. It's made with a luscious cream cheese layer. Serve this great-tasting pumpkin pie with a scoop of whipped cream dusted with cinnamon.

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 8 to 10

Ingredients:

  • 1 package (8 ounces) cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 9-inch pastry pie shell, unbaked
  • 1 1/4 cups pumpkin puree
  • 1/2 cup sugar
  • dash salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, slightly beaten
  • 1 cup evaporated milk

Preparation:

In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract; beat until light and fluffy. Beat in 1 egg; spread mixture in the unbaked pastry shell.

Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg. Blend in the 2 beaten eggs and evaporated milk. Pour pumpkin mixture over cream cream cheese layer. Bake pumpkin pie at 350° for about 65 minutes, or until set. Cool pumpkin pie thoroughly.

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