Paradise Pumpkin Pie II

This is a very rich and delicious version of the pumpkin pie. It has a cheesecake layer, a pumpkin custard layer, and is topped with caramelized pecans. My aunt gave this recipe to me years ago, and I always get asked for the recipe.

• Calories: 506 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 1 pinch salt
• ¼ cup white sugar
• 2 eggs, beaten
• ¼ teaspoon ground ginger
• 1 (8 ounce) package cream cheese, softened
• ⅔ cup packed brown sugar
• 3 tablespoons butter, softened
• 1 cup evaporated milk
• ⅔ cup chopped pecans
• 1 (9 inch) pie shell
• 1 ¼ cups pumpkin puree

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

To Make Cheesecake Layer: In a small mixing bowl, beat softened cream cheese until fluffy. Mix in 1/4 cup white sugar. Add 1 egg and vanilla extract. Stir until mixture is smooth. Pour mixture into pastry shell.

Step 3

To Make Pumpkin Layer: In a medium bowl, combine pumpkin puree, 1/2 cup white sugar, cinnamon, ginger, nutmeg, salt, evaporated milk, and 2 beaten eggs. Mix thoroughly, then pour mixture over cheesecake layer.

Step 4

Bake in preheated oven for 65 minutes, until set in center. Remove pie and turn oven to broiler setting.

Step 5

To Make Pecan Topping: In a small bowl, mix together softened butter or margarine, brown sugar, and chopped pecans. Gently drop mixture by teaspoonfuls over pie, covering top evenly.

Step 6

Broil 5 inches below oven coils until mixture begins to bubble, about 3 minutes. Do not overcook, or top will become syrupy. Cool before serving.