Friday, December 23, 2011

Foodie Friday: Pumpkin Cheesecake Pie

My original post for this Foodie Friday was a dinner recipe...But, probably like most of you, I AM SICK of food this week! Between all the Christmas parties, and work parties etc. our family is especially full. SO...I thought that I would post about our family's favorite Christmas dessert.

My husband requests this EVERY year. It is the perfect combination of two delightful foods, cheesecake, and pumpkin pie. MMMMMMM.
1 single pie crust
1 8oz. pkg. softened cream cheese
1/4 c. granualated sugar
1/2 tsp. vanilla
1 slightly beaten egg
1 1/4 cups canned pumpkin
1 cup evaporated milk
2 beaten eggs
1/4 cup granualated sugar
1/4 cup brown sugar
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup chopped pecans
2 Tbsp. flour
2 Tbsp. granualated sugar
1 Tbsp. softened butter

1. Prepare the pie crust, and line it in a 9-inch pie plate, and set aside.
2. In a small mixing bowl, beat the cream cheese, 1/4 cup sugar, vanilla, and the slightly beaten egg on low to medium, until smooth. Chill this mixture in the fridge for at least 45 minutes. Spoon into the pie plate.
3. In a medium bowl combine pumpkin, evaporated milk, 2 eggs, 1/4 c. sugar, cinnamon, salt and nutmeg. Carefully pour or spoon over the cream cheese mixture.
4. To prevent over browning, cover the edge of the pie with foil. bake in a 350 oven for 25 minutes. Remove the foil, and bake again for 25 minutes more.
5. Meanwhile, combine the pecans, flour, 2 Tbsp. brown sugar and butter. Sprinkle this over the pie and bake for 10-15 minutes more, or until a knife inserted near the center comes out clean. Cool for 1-2 hours. Refrigerate and serve topped with whipped cream.

Take this dessert to your holiday party! It is sure to be a hit!

Merry Christmas!!!

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