If you like the idea of pumpkin pie at Thanksgiving but would rather eat cheesecake, here’s the perfect holiday pie. I found the original recipe last night and had everything on hand except pecan cookies which were part of the pie’s crust. So for my too-lazy-to-go-to-the-store version, I used a traditional homemade pastry crust and made some adjustments to the filling. The pie was excellent! I just made it and can’t wait to make it again with the right crust. When I do, I’ll take a better photo
My only complaint about the pie was the top cracked a little, but other than that it was perfect.
- 16 pecan sandies cookies, crushed to make 1 ½ cups crumbs
- 3 tablespoons flour
- 3 tablespoons melted butter
- 11 oz cream cheese, softened
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 3/4 teaspoon pumpkin pie spice (or ¼ each ginger, nutmeg, cloves)
- 3 large eggs
- 1 can (15 oz) pumpkin
- 1 tablespoon milk
- Preheat oven to 375 degrees F.
- Mix together all crust ingredients and press firmly into bottom and sides of an ungreased 9 inch pie plate. Bake for 12 minutes
- Beat cream cheese and sugar with electric mixer until smooth; Beat in the vanilla, then add flour and stir or beat on low speed until mixed. Set aside ½ cup of the cream cheese mixture, then add all remaining filling ingredients except milk. Beat on medium speed, scraping bowl often, until smooth. Pour into crust.
- Mix the reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures to make a marbled pattern
- Cover edges of foil loosely with a strip of foil to prevent the crust from over-browning and bake on center rack for 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool to room temperature. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.