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Layered Pumpkin Cheese Pie


Layered Pumpkin Pie Recipe

Layered Pumpkin Pie Recipe

Diana Rattray
You can use the gingersnap crust or make a graham cracker crust for this pie. This is a great choice for a holiday dessert.


  • Crust
  • 1 cup gingersnap crumbs, about 20 to 24 cookies
  • 1/2 cup finely chopped pecans
  • 3 tablespoons melted butter
  • .
  • Cream Cheese Layer
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • .
  • Pumpkin Layer
  • 1 can (15 ounces) pumpkin puree
  • 1/3 cup evaporated milk
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • dash ground nutmeg
  • dash salt


Combine gingersnap crumbs, pecans and butter. Press into bottom and up sides of a 9-inch deep-dish pie plate. Combine softened cream cheese, 1/4 cup sugar, and vanilla, blending with electric mixer. Blend in egg. Pour cream cheese mixture over crust. Combine remaining ingredients in another bowl; mix to blend well. Pour over cream cheese mixture. Bake at 325° for about 1 hour and 15 minutes or until set.

Chill. Serve with whipped topping or whipped cream.

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Perfect Pumpkin Pie
Pumpkin Pie With Pecan Streusel
Classic Pumpkin Pie
No-Bake Pumpkin Butter Pie
Autumn Pumpkin Pie

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