This pumpkin pie has a cheesecake-like layer on the bottom.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a small mixing bowl combine cream cheese, 1/4 cup sugar, and vanilla extract. Beat well, then add 1 egg and mix until thoroughly combined. Spread onto the bottom of pie shell and set aside.

  • In a medium bowl combine pumpkin, evaporated milk, 1/2 cup sugar, 2 eggs, cinnamon, ginger, nutmeg, and salt. Mix well, then pour the mixture over the cream cheese layer.

  • Bake in preheated oven for 1 hour or until set in center. Cool, then brush top with maple syrup.

Nutrition Facts

361.3 calories; protein 7.8g 16% DV; carbohydrates 40.7g 13% DV; fat 19.4g 30% DV; cholesterol 109.7mg 37% DV; sodium 357.4mg 14% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2008
Made this one several times and it's always a winner! One trick I learned to keep the layers separate is to pour your bottom layer into the pie crust first then chill in the refrigerator for half an hour or so before adding the pumpkin layer. Also as someone previously suggested pour the pumpkin in over the back of a spoon. It comes out perfectly every time! Read More
(49)

Most helpful critical review

Rating: 3 stars
11/26/2003
Everything turned out well until I had to pour the pumpkin mix in the pie shell. It mixed in with the cheesecake layer therefore it didnt have the layered look and taste to it. Overall I got good compliments on the recipe. Read More
(11)
47 Ratings
  • 5 star values: 30
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/06/2008
Made this one several times and it's always a winner! One trick I learned to keep the layers separate is to pour your bottom layer into the pie crust first then chill in the refrigerator for half an hour or so before adding the pumpkin layer. Also as someone previously suggested pour the pumpkin in over the back of a spoon. It comes out perfectly every time! Read More
(49)
Rating: 5 stars
11/09/2005
This type of pie has been a Thanksgiving staple in our family for many years. If you love pumpkin pie & cheesecake like we do you've got the best of both worlds in this recipe. A few hints to those who have had problems with this recipe. Make the pie in 2 steps after putting the cream cheese layer in the shell refrig. until you've mixed the pumpkin layer it will firm up slightly & lessen the chance of the layers mixing. Also if you have the problem of the layers inverting which our family has experienced in the past we've figured out a definite culprit. DO NOT USE PUMPKIN PIE MIX IN THIS RECIPE. This is the canned pumpkin with spice already added to it it will definitely flip-flop your layers! Try a slice with a dollop of whipped cream for that bit of extra sweetness! YUMMY! Read More
(31)
Rating: 5 stars
11/26/2004
I have made this pie for over 20 years when a neighbor made one. It has alway been a famil request. The trick to keeping the layered look is to pour the pumpkin mixture over the back of a large spoon. Read More
(20)
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Rating: 5 stars
10/21/2006
This was really easy to make. I added 1/2 teaspoon of cloves and 1/2 teaspoon of allspice. I also put 2 teaspoons of nutmeg and just poured the maple syrup into the pumpikin batter. I also added a teaspoon of almond extract to the cream cheese mixture and doubled the vanilla (can never have too much vanilla! what can I say southern families make everything spicier!) I did wait about 20 minutes before pouring the pumpkin onto the cream cheese it was well set by then. I used my cast iron pan for the pie and it came out lovely! Thanks for the recipe! It's great! Read More
(12)
Rating: 3 stars
11/25/2003
Everything turned out well until I had to pour the pumpkin mix in the pie shell. It mixed in with the cheesecake layer therefore it didnt have the layered look and taste to it. Overall I got good compliments on the recipe. Read More
(11)
Rating: 5 stars
12/02/2002
Really tasty and easy to make. I don't know if I did something wrong but my bottom layer didn't stay on the bottom when I poured in the pumpkin filling. It pushed to the sides and bottom. I took a toothpick and swirled the colors together around the edges for a nice design and it looked great. It did make enough for two pies I wish I had read the first review before I made it! I will make this pie again everyone loved it. Read More
(10)
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Rating: 1 stars
12/15/2003
I have to admit I was disappointed. Not sure what I had expected but this pie was nothing out of the ordinary - just some pumpkin pie atop cheesecake. Barely a quarter was eaten. Won't make this again. Read More
(5)
Rating: 4 stars
11/29/2010
Pretty good. When I poured the pumpkin on top it swirled with the cheesecake below for a pleasing effect. The taste was good but not special. Read More
(5)
Rating: 5 stars
01/31/2011
This is absolutely delicious!! I made it for a party I went to and got rave reviews and several people asked for the recipe! As for the layers combining I had no problem with that even though I forgot to refrigerate mine while making the second layer. Read More
(5)