A few weeks ago, I saw a recipe for a Thanksgiving Twofer pie from Dorie Greenspan, which combines pecan and pumpkin pie. I thought it was such a great idea, letting you eat two Thanksgiving favorites in one dessert.
Unfortunately, no one else enjoys pecan pie or pumpkin pie in my family other than me. I wanted to make it for Thanksgiving, but I didn’t want to be stuck with an entire pie.
Then I found a recipe for a pumpkin and cheesecake layered pie with a pecan streusel topping. My siblings love cheesecake. They are always requesting cheesecake. So I decided to try making this pie, allowing me to have pumpkin pie and letting them have cheesecake.
Of course, the brilliant idea backfired. After all the requests, my brothers barely ate any of the pie — not even the cheesecake portion. I thought it was pretty good, except I don’t like cheesecake much so I ended up only wanting the pumpkin part.
It’s always hard for me to make the effort to make pies because my siblings don’t care much for pies in general. The recipe was a little time consuming to put together. Since my family barely ate it, I don’t know if I’ll make it again. But if you like pumpkin pie and you like cheesecake, this may be a great “twofer” pie for you.
You can view the full recipe here.
Twofer Pumpkin Cheesecake Pie
- 1 pie crust
- 1 (8-oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla
- 1 lightly beaten egg
- 1 1/4 cups canned pumpkin
- 1 cup evaporated milk
- 2 beaten eggs
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 4 tbsp all-purpose flour
- 4 tbsp brown sugar
- 2 tbsp cold butter
- 1 cup chopped pecans
- Roll out the pie crust so that it fits in a 9-inch pie pan. Trim and crimp the edges.
- In a bowl, beat the cream cheese, beat the cream cheese until it’s smooth. Add ¼ sugar, lightly beaten egg, and vanilla and mix until smooth. Chill the mixture for 30 minutes in the refrigerator. Once chilled, spread the cream cheese mixture into the bottom of the pie crust.
- Preheat the oven to 350°F.
- In a large bowl, mix together the pumpkin, evaporated milk, the two beaten eggs, ¼ cup granulated sugar, ¼ cup brown sugar, cinnamon, salt, and nutmeg. Mix them all together until smooth. Pour the mixture over the cream cheese layer in the pie crust.
- Bake the pie for 25 minutes. Cover the edges of the pie with foil and bake it for another 25 minutes.
- In a small bowl, combine the 4 tablespoons of flour and 4 tablespoons of brown sugar. Cut the butter into the mixture until it resembles coarse crumbs. Add the pecans and stir to combine.
- Sprinkle the pecan topping over the pie and then bake it for another 10 to 15 minutes or until an inserted knife in the middle of the pie comes out clean. Cool the pie for one to two hours before transferring to the refrigerator to cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.