Old-fashioned pumpkin pie gets a new lease on life with the help of cheesecake!
Traditional pumpkin pie and cheesecake fillings are layered atop a flaky pie crust. You’ll never look at pumpkin pie the same way again. . . And that’s a good thing.
All by itself, pumpkin pie is kind of, sort of, a yawn fest. It’s not that I hate it. Not at all.
Let’s just say it’s near the bottom of my favorite pie list. I eat it mostly because I can’t resist buttery pie crust in any shape or form.
Lately, I’ve been wishing there was more to pumpkin pie than gobs of soft, squishy pumpkin. And now there is.
Cheesecake to the rescue. A thin layer of cheesecake sits underneath the pumpkin filling adding a tangy, creamy bite.
It’s not your everyday, plain cheesecake. Candied ginger spices things up, a totally optional addition that I highly recommend. Baking has a calming effect on the zingy ginger leaving behind lots of flavor that pairs perfectly with pumpkin.
Pumpkin pie. . . I believe in you again.
Thanks to cheesecake you’ll never be the same.
|Pumpkin Cheesecake Pie|| |
- 1 + ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ cup (4 tablespoons) cold butter, cut into small cubes
- ¼ cup (4 tablespoons) cold vegetable shortening
- 3 to 5 tablespoons ice water
- 8 ounces cream cheese, at room temperature (I used light)
- ⅓ cup granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ¼ cup diced candied ginger (optional)
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 15-ounce can pumpkin or 1¾ cups pumpkin puree
- 1 cup light cream or evaporated milk
- 3 large eggs, lightly beaten
- whip cream, for serving
- Whisk together the flour and salt in a medium bowl. Cut in the butter and shortening with a pastry blender or two knives used scissor fashion until mixture resembles coarse crumbs.
- Stir in 3–5 tablespoons of ice water until dough just holds together. Pat into a disk, wrap in plastic and refrigerate for a half hour.
- In a medium bowl beat the cream cheese and sugar on medium until smooth and creamy. Stir in the egg, vanilla and ginger.
- In a separate, large bowl whisk the sugar, salt and all the spices together. Add the pumpkin, cream, and eggs. Whisk just until smooth and combined - don't over mix.
- Preheat oven to 425 degrees F. Roll out the crust on a lightly floured surface to 12 - 13 inches in diameter. Press into a 9-inch pie pan (inside top measurement) that is at least 1 +1/2 inches deep. Fold the edges under and flute or make a pattern with a fork.
- Spoon the cream cheese filling into the crust and spread out evenly. Gently spoon the pumpkin mixture on top and fill to ¼ inch from the top. (You may have a little pumpkin left - you can bake it in a small custard cup.)
- Bake 15 minutes then turn the heat down to 350 degrees F. and bake 40 - 45 minutes longer. The pie should be mostly set and a little wobbly in the center.
- Remove to wire rack to cool then chill completely. Cut into wedges and serve with whipped cream.
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