Time 1h25m Yield 6-8 servings. Number Of Ingredients 19 Steps:
In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Time 1h20m Yield 8-10 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350°F. Combine cream cheese, sugar, vanilla, egg. Pour into pastry shell. Refrigerate at least 1/2 hour, or until cheesecake is firm. It has to be firm before you spoon on the pumpkin mixture. Combine remaining ingredients except for syrup and nuts. Spoon carefully over cream cheese mixture. Bake 65-70 minutes – when cool, brush with maple syrup and decorate with walnuts or pecans.
Time 2h Yield 8 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.
Time 2h Yield 8 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.
Time 1h5m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Beat eggs slightly; beat in remaining ingredients. Pour into pie shell. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 45 minutes loner or until a knife inserted between the center and edges comes out clean. Cool.
Time 2h Yield 8 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.
Time 2h Yield 8 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.
Time 2h Yield 8 Number Of Ingredients 17 Steps:
Preheat oven to 350 degrees F (175 degrees C). To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans. After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.
Time 1h15m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 19 Steps:
Beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg, beat until smooth. Spread over bottom of pie shell; chill 30 minutes. Beat filling ingredients until smooth. Carefully pour over cream cheese layer. Cover edge of pie with foil to prevent crust from over-browning. Bake at 350 degrees for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and margarine until crumbly. Mix in pecans. Sprinkle over pie. Bake 10-15 minutes more or until knife inserted near center comes out clean.
Yield 8 servings Number Of Ingredients 14 Steps:
Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces. Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together. Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes. Preheat the oven to 425˚F (220˚C) Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt. In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated. Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out. Pour the filling into the pie shell. Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly. Cool the pie on a wire rack for 2 hours. Slice and serve with whipped cream or ice cream. Enjoy!
