Rating: 4.47 stars
38 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This is a very rich and delicious version of the pumpkin pie. It has a cheesecake layer, a pumpkin custard layer, and is topped with caramelized pecans. My aunt gave this recipe to me years ago, and I always get asked for the recipe.

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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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  • To Make Cheesecake Layer: In a small mixing bowl, beat softened cream cheese until fluffy. Mix in 1/4 cup white sugar. Add 1 egg and vanilla extract. Stir until mixture is smooth. Pour mixture into pastry shell.

  • To Make Pumpkin Layer: In a medium bowl, combine pumpkin puree, 1/2 cup white sugar, cinnamon, ginger, nutmeg, salt, evaporated milk, and 2 beaten eggs. Mix thoroughly, then pour mixture over cheesecake layer.

  • Bake in preheated oven for 65 minutes, until set in center. Remove pie and turn oven to broiler setting.

  • To Make Pecan Topping: In a small bowl, mix together softened butter or margarine, brown sugar, and chopped pecans. Gently drop mixture by teaspoonfuls over pie, covering top evenly.

  • Broil 5 inches below oven coils until mixture begins to bubble, about 3 minutes. Do not overcook, or top will become syrupy. Cool before serving.

Nutrition Facts

506 calories; protein 8.7g; carbohydrates 53.3g; fat 30.2g; cholesterol 121.1mg; sodium 372.9mg. Full Nutrition
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Reviews (39)

Most helpful positive review

Rating: 4 stars
10/27/2003
My friends enjoyed this pie a lot. When making it I ran into a couple of problems. The 9" shell I used was too small! I had so much pumpkin filling left over. So I grabbed more cream cheese and made another 9" pie and 12 little tarts. This allowed me to use up all the pumpkin mix. I also found that it was best to let the cheesecake part sit for a little bit before pouring the pumpkin over top. One comment I received from my friends was that the topping was really sweet. Might try cutting back on the sugar next time. Other than that great recipe! Read More
(15)

Most helpful critical review

Rating: 3 stars
11/24/2006
This was just ok. I made several different pumpkin pie recipes for Thanksgiving this year all from this site. Everyone agreed that this was good definately not a bad pie but was the least favorite of the ones I made. The one that everyone raved about was the Brown Family's Favorite Pumpkin Pie recipe from this site. Read More
(3)
38 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/27/2003
My friends enjoyed this pie a lot. When making it I ran into a couple of problems. The 9" shell I used was too small! I had so much pumpkin filling left over. So I grabbed more cream cheese and made another 9" pie and 12 little tarts. This allowed me to use up all the pumpkin mix. I also found that it was best to let the cheesecake part sit for a little bit before pouring the pumpkin over top. One comment I received from my friends was that the topping was really sweet. Might try cutting back on the sugar next time. Other than that great recipe! Read More
(15)
Rating: 4 stars
11/24/2004
Hubby loves his pumpkin pie...so I decided to try another recipe other than my regular. This turned out very good. We both liked this...I actually liked this one more than the other one I had been using. Hubby still likes the other one better hence the 4 star rating. Will make again....with the family and see what they think. Thanks for the post. Read More
(12)
Rating: 5 stars
10/02/2003
This is delicious and has a great appearance. I don't know why more people haven't tried this. Maybe the ingredients or steps seem overwhelming but it really is easy and fast. I used a ready-made crust and mixed each filling layer in my food processor. I brought it to work to share with my co-workers and everyone loves it. It's delicious and the topping adds so much flavor and texture. I am making another one tonight to share with family. Thank you for a really easy and delicious recipe that looks much harder than it actually is. Read More
(10)
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Rating: 4 stars
10/13/2003
This was a delicious pie! I divided the entire recipe between two pre-made frozen 9" pie shells. This gave the perfect amount to each pie and allowed both of the pies to cook evenly. The only thing I would change on this pie is the amount of topping. I thought that it was a little heavy. Next time I make it I will probably cut the topping amount in 1/2. Thanks a lot for sharing! Read More
(8)
Rating: 5 stars
12/02/2002
I tried this recipe for a family Thanksgiving dinner. It was a great success. The recipe is easy (I used a purchased pie shell) easy (used a food processor to mix each layer) and delicious. My preparation time from gathering the ingredients to putting it in the oven was probably 15 minutes. Easy and delicious. Read More
(8)
Rating: 5 stars
11/15/2006
This was a fun pie to make. I used a extra -serving graham cracker crust(pre-made). I can see how you could easily make 2 pies with this recipe if you were using a regular crust. I love the taste of graham cracker with cheese cake so I substituted that in place of a regular pie crust. I also added a little more sugar to the cream cheese mixture. The pie turn out beautifully. The topping could easily be cut in half. I would recommend shortening the broiling for the topping. I almost burned mine after 1 1/2 minutes. Keep a close eye on it! I put it in the refrigerator to chill after cooling. I think you will be impressed with the taste and presentation of this yummy pie. It has a gourmet appeal to it when completed and it really doesn't take a lot of effort. Thanks for sharing such a special recipe. Read More
(5)
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Rating: 5 stars
11/22/2006
This is the best pumpkin pie we ever had! Everyone in my family loved it. It was so good my husband was braging about it to evryone and my father in law called me asking me to make them one too because he heared it was so delicious. I made my own grham cracker crust and pre baked it. I feared it would be too hard by the time the pie was done baking but it was perfect and kept the nice crunch for a couple of days (we finished if by the second day). I put the pie in the refrigeratore before adding the pumpkin filling so the cheese cake will harden and won't float up. I would definitly make this one again and again Read More
(4)
Rating: 5 stars
11/23/2005
I made this for the first time several years ago and it's now a staple on our holiday table. I will be making it this year with a sugar substitute for the diabetics in our family - they are always missing out on the "fun" foods and I find that Splenda works well in custards and cheesecakes. Read More
(4)
Rating: 5 stars
01/10/2011
Very good! The only thing I do different is add 1 1/2 tsp pumpkin Pie spice in place of the cinnamon ginger and nutmeg-which is essentially the same thing. Also I use salted butter and leave out the pinch of salt. I only needed to broil for a lil over a minute. Also cover the edge of your pie crust with either foil or a protector because it will burn. Also wanted to add that if you don't have the evaporated milk- you can use sweetened condensed milk and leave out the sugar in the pumpkin layer. Very good pie always a crowd pleaser! Read More
(3)
Rating: 3 stars
11/24/2006
This was just ok. I made several different pumpkin pie recipes for Thanksgiving this year all from this site. Everyone agreed that this was good definately not a bad pie but was the least favorite of the ones I made. The one that everyone raved about was the Brown Family's Favorite Pumpkin Pie recipe from this site. Read More
(3)