Pumpkin Pecan Cheesecake Pie


  •  1-9” deep dish pie crust, frozen or fresh (see notes in above text)

 Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1/3 C sugar
  • 1 tsp vanilla
  • 1 slightly rounded tbls sour cream
  • 1 egg

 Pumpkin Layer

  • 15 oz can of pumpkin (not pumpkin pie filling)
  • ¾ C sugar
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ¼ tsp allspice or cloves
  • ¼ tsp salt
  • 1/3 C evaporated milk
  • 1 egg
  • 2 egg whites

 Pecan Layer

  • 1 ½ C pecans, chopped
  • ½ C brown sugar, packed
  • 2 tbls pure maple syrup



  1. Preheat oven to 400F
  2. Beat cream cheese with the sugar until it is well combined and not lumpy.
  3. Add the vanilla and a dollop of sour cream (a slightly rounded tablespoon), and beat until incorporated.
  4. Add the egg and whites, and beat until combined and the lumps are pretty much gone. Try not to overbeat.
  5. Pour the cheesecake layer into the bottom of the crust.
  6. Combine the pumpkin, sugar, spices, salt, egg and whites in a bowl, and whisk until thoroughly combined (can do by hand).
  7. Layer the pumpkin mixture on top of the cheesecake mixture carefully. Spoon it on gently, and then spread it out.
  8. Put some aluminum on the crust to protect it from over-browning.
  9. Bake it into a 400F oven for 5 minutes then, without opening the door, turn the oven down to 375F and keep baking for an additional 25 minutes.
  10. While it is baking, assemble the pecan topping. Combine the pecans, brown sugar and maple syrup in a bowl and stir to combine well.
  11. After the 25 minute bake time is up, take the pie out of the oven.
  12. Working quickly, remove the shield and start sprinkling the topping evenly all over the pie.
  13. Put the shield back on if you think it is necessary
  14. Put the pie back in the over to bake for another 20 minutes.
  15. After the time is up, try to take a peak (without opening the door if you can) and see how the crust is doing. Decide whether to use the shield or not based on the level of browning
  16. Let the pie bake for a further 10 minutes
  17. Remove it from the oven and place it on a wire rack for cooling.
  18. Let the pie cool down at room temperature for at least an hour before covering and storing in the fridge
  19. Overnight chilling yields the best results