This double layer pumpkin pie is the perfect dessert for people who can't decide between pie and cheesecake. The first layer of this double layer pumpkin pie is a cheesecake-like layer. The second layer is a pumpkin pie layer.See Transcript
Transcript:Double Layer Pumpkin Pie
Hi, I'm Stephanie Gallagher for About.com, and today, we're making double layer pumpkin pie. Let's get started.
Ingredients for Double Layer Pumpkin Pie
For this recipe, you will need:
- 8 oz. cream cheese, softened (low-fat is okay)
- 3 large eggs
- 1 cup granulated sugar, divided
- 1/2 tsp. vanilla extract
- 1 deep dish 9-inch frozen pie crust, thawed according to package directions
- 1 15 oz. can pumpkin puree (not pumpkin pie mix)
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- dash of cracked black pepper (optional)
- 1 cup cream
Start by preheating the oven to 350 degrees F.
Beat the Ingredients for the Cheesecake Layer
Place the cream cheese, 1 egg, 1/4 cup of the sugar and the vanilla in a large mixing bowl. With an electric mixer, beat until the mixture becomes smooth. This is like a cheesecake layer, and it's going to become the first layer of your double layer pumpkin pie.
Spread Cheesecake Layer on the Pie Crust
When the cream cheese mixture is nice and smooth, spread it over the bottom of the pie crust. Smooth it over with a spatula or a flat knife.
Make the Pumpkin Layer
Now make the pumpkin layer. Place the unsweetened pumpkin puree into a second large mixing bowl. To that, add the remaining 3/4 cup of sugar, the remaining 2 eggs, the cinnamon and the cloves. If you're using the black pepper, add it now. Add the cream. With an electric mixer, mix all of the ingredients for pumpkin layer. The pepper is optional, but it adds a hint of background spice that really brings out the flavor of the other spices in the pumpkin pie.
Pour the Pumpkin Layer Over the Cheesecake Layer
When the pumpkin mixture is smooth and uniform, pour it over cream cheese layer in the pie shell.
Bake and Serve Double Layer Pumpkin Pie
Place the pumpkin pie on a baking sheet, and bake in your preheated oven for 55-65 minutes. Let the pie cool 2-3 hours before cutting.
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