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Ingredients
| 9" pie shells: 1 shell |
| cream cheese: 1 8oz package (softened) |
| granulated sugar: 1/4 cup |
| vanilla extract: 1/2 tsp |
| eggs: 1 |
| pumpkin puree: 1 1/4 cups |
| granulated sugar: 1/2 cup |
| ground cinnamon: 1 tsp |
| ground ginger: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| salt: 1 dash |
| evaporated milk: 1 cup |
| eggs: 2 (beaten) |
| salted butter: 3 Tbl (softened) |
| light brown sugar (packed): 2/3 cup |
| pecans (chopped): 2/3 cup |
Paradise Pumpkin Pie II
Credit: AllRecipes
User rating:
"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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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.