**This post was originally published November 2014. The pictures and text have been updated, but the recipe remains the same.
On last pumpkin recipe of the season for all of you who are still trying to plan your Thanksgiving menus. And this one will be a favorite. It’s still traditional while being unique and delicious. The recipe comes from my mom’s cookbook.
It’s a big binder with all sorts of recipe clipping glued or wrote onto the pages. When I got married and moved out, one of my sisters copied each page and put together my own binder of recipes. That book has some of my favorite recipes and so many memories inside. Also some recipes that I will not make. Haha.
How to make a layered pumpkin cheesecake pie
This makes a big pie and the recipe calls for using a deep dish pie plate. Please don’t try attempt to use a regular one. I don’t want to ruin your Thanksgiving with a burnt, overflowing mess in your oven. I used a 9.5 inch deep dish pie plate.
Start with the crust. All butter pie crust is the best, but when I’m in a hurry, this cheater oil pie crust does the trick. Next, you’ll make a basic cheesecake filling for the bottom. It’s cream cheese, vanilla, sugar and egg.
Next, is a classic pumpkin pie filling. Pumpkin, eggs, brown sugar, half n half. And of course pumpkin pie spice. And last is a brown sugar streusel, made from butter, flour, pecans and brown sugar.
Because of all the layers, the pie takes a while to bake and cool. Be sure to let it cool completely before slicing so it slices into clean pretty pieces.
Let me know if you make this recipe, leave me a rating and tell me how it went in the comments below.
Pumpkin Cheesecake Pie with Pecan Streusel
For the Cheesecake Layer
- 1 deep dish pie crust
- 1 – 8 ounce package cream cheese softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
For the Pumpkin Pie Layer
- 1 and 1/4 cups canned pumpkin
- 1 cup half and half
- 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
For the Streusel Layer
- 3 tablespoons brown sugar
- 3 tablespoons flour
- 2 tablespoons butter
- 3/4 cup chopped pecans
- Using your favorite pie crust recipe, make a crust to line a 9.5 inch deep dish pie plate. Set aside. Preheat oven to 350 F.
- Beat the cream cheese in a medium bowl until it is fluffy. With the mixer on medium speed, beat in the granulated sugar, vanilla and 1 egg. Place in the fridge to chill for 30 minutes
- In a separate bowl, stir together the pumpkin, half and half, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice and salt.
- Spread the cream cheese mixture on the bottom of the pie crust and carefully pour the pumpkin mixture on top. Bake in the preheated oven, loosely covered with foil, for 30 minutes. Remove foil and bake for another 30-40 minutes or until the center is just set.
- Meanwhile, stir together the 3 tablespoons of brown sugar and flour. Cut in cold butter until crumbly. Stir in pecans. When the pie is just set, gently sprinkle on the pecan streusel and bake for another 10-15 minutes or until slightly brown. Remove from oven and cool on wire rack. Chill before serving.
Save this recipe for later. Pin the image below on Pinterest.
Still can’t decide what to make for Thanksgiving? Check out: