Cheesecake Pumpkin Pecan Pie
This triple layer pie is made of cheesecake, pumpkin pie, and pecan pie.
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Servings: 1 pie (12 slices)
Ingredients
- 1 refrigerated pie dough
For the Cheesecake Layer:
- 8 oz. cream cheese softened
- 1/4 c. sugar
- 1 t. vanilla
- 1 egg
Pumpkin Pie Layer:
- 1 2/3 c. canned pumpkin puree
- 1 c. evaporated milk
- 1/2 c. brown sugar
- 1 t. vanilla
- 1/2 t. salt
- 2 t. pumpkin pie spice
- 2 eggs
For the Pecan Pie Layer:
- 1 c. chopped pecans
- 1/2 c. brown sugar
- 1/3 c. corn syrup
- 1 t. vanilla
- 2 eggs
- 1/2 t. salt
- 2 T. butter melted
Instructions
- 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.
Notes
Adapted from Parsley, Sage, and Sweet