It’s hard to find a more seasonally appropriate dessert than pumpkin pie. This recipe combines a classic pumpkin pie with another favorite, the ever-popular cheesecake. It’s delicious and pleasing to the eye.
On the Ingredients
- Pumpkins are a highly delicious and nutritious winter squash variety. Unlike other varieties, they aren’t particularly sweet on their own but have been used in sweet preparations predominately. Pumpkin is especially high in vitamin A, which helps with a strong immune system. Aside from vitamins, pumpkins are also high in antioxidants. (Read more about the health benefits.)
- Pumpkin spice , or pumpkin pie spice, is a combination of cinnamon, ginger, cloves, nutmeg, and sometimes allspice (allspice is the “y” of pumpkin spice). Similar combinations have been in use since at least 1796 when Amelia Simmons used them for her “Pompkin” recipes in her book American Cookery. By the 1890s, cookbooks commonly referred to “pumpkin pie spice” as shorthand for this combination.
- Cream cheese is a fresh cheese made from milk and cream. It was first produced around 1873 by William A. Lawrence, a dairyman in Chester, New York. It’s a popular spread, especially on bagels, but it is also used in many fresh and cooked preparations, both savory and sweet. It’s also easy to make at home.
Pumpkin Pie with Cheesecake Top
Servings
6-8
servingsPrep time
30
minutesCooking time
50
minutesTotal time
1
hour20
minutesIt’s hard to find a more seasonally appropriate dessert than pumpkin pie. This recipe combines a classic pumpkin pie with another favorite, the ever-popular cheesecake. It’s delicious and pleasing to the eye.
Ingredients
- Pumpkin Ingredients
15oz can of pumpkin puree
1/2 cup heavy cream
2 eggs
1/2 cup sugar or 1/4 cup monkfruit sweetener
2 tps pumpkin pie spice
1 tsp vanilla extract
- Cheesecake Top Ingredients
1 egg
1 8oz package of cream cheese (warm)
1/4 cup sugar or monkfruit sweetener
1 tsp vanilla extract
Directions
- Prepare your pie dough by following our recipe or your own.
- On a floured surface, roll out the dough to 1/8-inch thick. Carefully transfer to a 9-inch pie pan. Trim the edges, so an inch of extra dough hangs down. Roll up the edges and crimp. If you’re using a metal or enamel pie pan, put the shell in the freezer while you make the filling. Otherwise, set it aside.
- Preheat the oven to 350° F.
- Mix together the ingredients for the pumpkin filling in one bowl. Set aside and in a separate bowl, mix together the cheesecake top.
- Pour the pumpkin batter in first, then carefully pour the cheesecake batter over the top. Do not stir! Both batters are the same consistency but will keep their separate layers well.
- Bake the pie for 35-50 minutes or until the top is golden brown and the custard doesn’t jiggle when you give the pie a gentle shake.
