Paradise Pumpkin Pie I31 Reviews
“This pumpkin pie has a cheesecake-like layer on the bottom.” - by BUCHKO
Original recipe yields 1 pie
- Preheat oven to 350 degrees F (175 degrees C).
- In a small mixing bowl combine cream cheese, 1/4 cup sugar, and vanilla extract. Beat well, then add 1 egg and mix until thoroughly combined. Spread onto the bottom of pie shell and set aside.
- In a medium bowl combine pumpkin, evaporated milk, 1/2 cup sugar, 2 eggs, cinnamon, ginger, nutmeg, and salt. Mix well, then pour the mixture over the cream cheese layer.
- Bake in preheated oven for 1 hour or until set in center. Cool, then brush top with maple syrup.
Amount Per Serving (8 total)
- 361 cal
- 19.4 g
- 40.7 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"Made this one several times, and it's always a winner! One trick I learned to keep the layers separate is to pour your bottom layer into the pie crust first, then chill in the refrigerator for half an..." See more hour or so before adding the pumpkin layer. Also, as someone previously suggested, pour the pumpkin in over the back of a spoon. It comes out perfectly every time!"
"This type of pie has been a Thanksgiving staple in our family for many years. If you love pumpkin pie & cheesecake, like we do, you've got the best of both worlds in this recipe. A few hints to thos..." See moree who have had problems with this recipe. Make the pie in 2 steps, after putting the cream cheese layer in the shell, refrig. until you've mixed the pumpkin layer, it will firm up slightly, & lessen the chance of the layers mixing. Also, if you have the problem of the layers inverting, which our family has experienced in the past, we've figured out a definite culprit. DO NOT USE PUMPKIN PIE MIX IN THIS RECIPE. This is the canned pumpkin with spice already added to it, it will definitely flip-flop your layers! Try a slice with a dollop of whipped cream for that bit of extra sweetness! YUMMY!"
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