Layered Pumpkin Cheesecake Pie

By Diana Rattray

Pumpkin Cheesecake Pie

Photo of Pumpkin Cheesecake Pie © Diana Rattray

This pumpkin pie is a must for the holiday table. It's made with a luscious cream cheese layer. Serve this great-tasting pumpkin pie with a scoop of whipped cream dusted with cinnamon.

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 8 to 10

Ingredients:

• 1 package (8 ounces) cream cheese, room temperature
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 9-inch pastry pie shell, unbaked
• 1 1/4 cups pumpkin puree
• 1/2 cup sugar
• dash salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 eggs, slightly beaten
• 1 cup evaporated milk

Preparation:

In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract; beat until light and fluffy. Beat in 1 egg; spread mixture in the unbaked pastry shell.

Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg. Blend in the 2 beaten eggs and evaporated milk. Pour pumpkin mixture over cream cream cheese layer. Bake pumpkin pie at 350° for about 65 minutes, or until set. Cool pumpkin pie thoroughly.