Today is Day 11 of the 12 Days of Christmas here at Hezzi-D’s Books and Cooks. Today I’m sharing a mouthwatering dessert that you aren’t going to want to miss!
Do you ever hear the description of a dessert and just the thought of it makes your mouth water? That’s what happened with this one. My school secretary was describing this triple layered pie that she made for her family. It has a layer of cheesecake, a layer of pumpkin pie, and is topped off with a layer of pecan pie. The entire thing sounded amazing.
She got the recipe for me the next day and I knew I had to make it and take it to my next family holiday party. Now, this isn’t a recipe you can make and take in an hour…it takes time. It’s not hard though. The time is mostly spent either in the oven or in the freezer chilling.
The first thing to do is par-bake the crust. You can make your own but I’ll be honest, Pillsbury’s refrigerated pie crust dough is one of my favorite’s and you can’t tell much of a difference. So you need to par-bake the crust and while doing that you can make the cheesecake layer. Once it’s out, spread the cheesecake layer on the bottom of the crust and freeze.
While the cheesecake is freezing I made the pumpkin pie layer. I will say, I think the pumpkin pie layer is a little too big. I ended up not putting all of it in the pan or else I wouldn’t have been able to put the pecan pie on top. After freezing the pumpkin layer I made the pecan pie topping.
The pecan pie topping barely fit in the pan. I was afraid to bake it so I put it on a cookie sheet when baking. The good news is that it didn’t spill over the side. It got tall and I was worried, but it didn’t explode. It looked amazing when it came out.
I was really worried to cut it but it looks beautiful inside. There is a clear cheesecake layer, a clear pumpkin pie layer, and then the pecan pie layer. It wasn’t what I thought it would taste like, but it was really delicious. The cheesecake layer is really creamy, the pumpkin pie soft and spiced, the pecan pie crunchy and amazing. It’s the best of three desserts.
- 1 refrigerated pie dough
- 8 oz. cream cheese, softened
- ¼ c. sugar
- 1 t. vanilla
- 1 egg
- 1⅔ c. canned pumpkin puree
- 1 c. evaporated milk
- ½ c. brown sugar
- 1 t. vanilla
- ½ t. salt
- 2 t. pumpkin pie spice
- 2 eggs
- 1 c. chopped pecans
- ½ c. brown sugar
- ⅓ c. corn syrup
- 1 t. vanilla
- 2 eggs
- ½ t. salt
- 2 T. butter, melted
- Preheat the oven to 350 degrees.
- Place the pie dough in a pie pan. Put parchment paper in the pie crust and fill with pie weights. Bake for 10 minutes.. Remove from oven and cool 10 minutes.
- To make the cheesecake layer, place the cream cheese, sugar, vanilla, and egg in a large bowl. Beat with a mixer on medium high speed until smooth. Pour into the par-baked pie crust. Freeze for 20 minutes.
- In a large bowl, combine pumpkin puree, evaporated milk, brown sugar, vanilla, salt, pumpkin pie spice, and eggs. Mix until well combined. Gently pour over top of the cheesecake layer. Freeze for 20 minutes.
- In a medium bowl combine the brown sugar, corn syrup, vanilla, eggs, and salt. Mix well. Fold in the pecans. Carefully spoon the pecan mixture over top of the pumpkin layer.
- Place the pie on a cookie sheet. Place in the middle of a preheated oven (350 degrees). Bake for 60-75 minutes, checking every 20 minutes or so to see if the crust is browning too quickly. If it is, place a pie crust shield or foil over top of it.
- The pie is done with the pecan pie topping is dark and bubbling, the pie is sturdy, but the center is still a little bit wobbly.
Lisa says
I’m so glad you liked it and it looks beautiful! You really nailed it! That said, Before Thanksgiving, I went back into the kitchen and modified the recipe to uses less pumpkin filling, and came up with a new layering and baking method! I hope you take a look and try it! 🙂
HezziD says
It was pretty great! I’m glad you used less f the pumpkin filling because I couldn’t use all of it and still fit in the pecan layer. I’ll check out your updated recipe soon!