Better Than Pumpkin Pie...pie

This pie has been a favorite in my family since I was pretty young. My mother found a recipe and changed it up a bit, but the finished product is beyond yummy. When I was in the Navy, I called my mom for the recipe...at least 2 times. I still have the piece of paper I scribbled the recipe onto while on the phone with her. This includes all the extra notes and tips she gave me throughout the conversation. There are a few people that still remember me for this pie...it is that good. There were some people at my shop that told me they weren't really the pumpkin pie type, but they tried it anyway. I was then informed that they could totally do this kind of pumpkin pie.

We always called it Pumpkin Cheesecake. This is not, however, a pumpkin flavored cheesecake, so I guess it needs a new name. I could call it Pumpkin+Cheesecake Pie....or Layered Pumpkin Cheesecake Pie...you will see what I mean as we continue.

Ingredients:

1- 9" deep dish pie crust, (you can make your own or buy one....it's good either way)

Cheesecake Layer
1- 8 oz package of cream cheese (softened but not warm)
1 egg
1/4 C sugar
1/2 tsp vanilla extract



Pumpkin Layer
1 1/4 C mashed pumpkin
1 C evaporated milk
2 eggs
1/2 C sugar
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp salt



Garnishments
20-30 pecan halves
maple syrup

Preheat oven to 350 degrees.

For this pie, I tend to just use the hand mixer, because it's rather easy. Put all the ingredients for the cheesecake layer into a mixing bowl and mix until thick and creamy. Place the mixed ingredients into the bottom of the pie crust and set aside.



Mix all of the pumpkin layer's ingredients together in a mixing bowl. This should come out pretty thin in comparison to the cheesecake mixture. Using a large spoon, or small ladle....spoon the mixed pumpkin ingredients on top of the cheesecake layer. Be rather gentle here so you don't disturb the cheesecake section too much.



Place the pie onto a cookie sheet and cook for 60-70 minutes. If the outer crust seems to be getting too brown, you can make a foil shield and place it around the edges.

Let cool for 15 minutes, then lightly coat the top with maple syrup.

In a small skillet, melt 2 Tbsp of butter and add 25-30 full pecan halves. Saute for about 2-3 minutes.



Remove and place on a paper towel lined plate. Place them around the edge of the pie....or make them into any fancy schmancy thing you would like.



I have entered this into the Love The Pie Party hosted by TidyMom