Pecan Pumpkin Cheesecake: The Most Irresistible Pie Recipe

Irresistible Pecan Pumpkin Cheesecake Pie

The Best Pecan Pumpkin Cheesecake Pie

By its name alone, this Pecan Pumpkin Cheesecake Pie speaks for itself — it is, without a doubt, irresistible and sure to become an instant must-have at Thanksgiving gatherings from here on out! Flaky crust, creamy cheesecake, spiced pumpkin pie and ooey-gooey candied pecan topping, this pie is layer upon layer of Thanksgiving dessert favorites.  

Brief History of Pie:

Believe it or not, sweet pies as we know them, were not at America’s First Thanksgiving table in 1621. In fact sweet pie in America was not made a “thing” until the early 1800’s. So as “American” as sweet pie is, it’s only been around for about 200 years. 

So what kind of pies did Americans make dating back prior to the last 200 years? Spiced meat pies. The crust was used to help preserve ingredients of seasoned and flavored meats. We’re sure it was delicious and we applaud our settlers for their ingenuity, but give us a sweet pie over spiced meat pie any day!

In these past 200 years we’ve made berry pies, pumpkin pies, chocolate pies, key lime pies and of course the ever famous, apple pie. Today, you can add this Pecan Pumpkin Cheesecake Pie to the top of the list — we already have. Three pies in one? What could be better?  

Pecan Pumpkin Cheesecake Pie Breakdown:

Utopihen Pasture Raised Soy-Free Eggs

Eggs are the base for each of these creamy layers. They add fullness, creaminess and bind all our ingredients together.

We chose to use our Utopihen Pasture Raised Soy-Free eggs for our pie. With all the people at family gatherings, you never know when someone is allergic to soy or just chooses to eliminate it from their diet.

Could you use any of our other eggs for this pie? Of course! However, these eggs are perfect for what we need.

Soy-Free or not, all our eggs start with the hens and the food we feed them. Our pasture raised soy-free hens are on a soy-free diet that makes their eggs not only ideal for those with soy allergies, but also for anyone who wants a good-for-you egg and who cares about how hens are treated

Everything a hen eats and how a hen is raised has a big impact on the quality of the eggs they lay.

Because our soy-free hens are pasture raised and Certified Humane, they get plenty of sunlight. This alone, naturally makes their eggs higher in vitamin D — as does the absence of soy, which tends to deplete vitamin D.

Additionally, these eggs are non-GMO thanks, in large part, to the fact that they are soy-free, since soy is often genetically modified. Plus, we choose feed that contains zero genetically modified grains or ingredients.

Our hens’ happy, pasture raised lifestyle on family farms also reduces stress. So, when we say our soy-free hens are enjoying life, we mean it.

Creamy Cheesecake Filling

Nothing beats a good cheesecake. That’s why our filling starts with sweet, tangy cream cheese, whipped up to create the first of our three decadent layers. 

Pumpkin Pie Filling

We went traditional here by taking pumpkin and spicing it perfectly to create a classic Thanksgiving pie homage. This will act as the second layer to our delicious pie. 

Pecan Filling

More in line with a Thanksgiving southern classic, our topping is reminiscent of a pecan pie. Since the other two pie layers, mentioned above, go classically with pecans, it just seems like a natural — not to mention decadent — choice for our third layer. 

Flaky Crust

Of course, we need something delicious to hold all these layers together. A flaky pie crust is the natural choice. We think of the crust as a supporting actor in this pie. It’s that special support that adds to the flavors of the starring layers without trying to steal the show.

Confession — we used a store bought pie crust. Thanksgiving can be hectic and, since the other three layers are the stars of this pie, we thought we could lighten your load. However, if you have a favorite pie crust recipe that you can’t live without then feel free to use it. But, if you decide to go with a store bought crust like we did, we highly suggest something organic from your local market or grocery store.

Tips on Pecan Pumpkin Cheesecake Pie:

This pie must be made in a 9 inch deep dish pie plate to hold all the layers.

For each layer, all ingredients should be at room temperature except the crust, which should always be chilled.

It’s imperative that each step and timing is followed so that one layer does not sink into another. Keep in mind that each oven is slightly different and therefore your bake time may fluctuate by a few minutes up or down.

Please note: This pie is baked in stages — layer by layer. After that, it will require refrigeration so all the layers can set. Please account for this timing in your schedule. 

We know this Pecan Pumpkin Cheesecake Pie will be a new regular on your Thanksgiving table. No matter what your favorite layer is, we hope you will love them all as one.  

Pumpkin Pecan Cheesecake Pie One Bite

Pecan Pumpkin Cheesecake Pie

Flaky crust, creamy cheesecake, spiced pumpkin filling and candied pecan topping make this pie a Thanksgiving winner. Sure to become a holiday tradition.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Dessert, Holiday, Thanksgiving
Cuisine American

Ingredients
  

Crust

  • 1 Pie Crust — we used store bought but if you have a favorite pie crust recipe go for it!

Cheesecake

  • 8 oz Cream Cheese, room temperature
  • 1/4 cup Sugar
  • 1 Utopihen Pasture Raised Soy-Free Eggs
  • 2 tsp Vanilla Extract

Pumpkin Filling

  • 1 1/4 cups Pumpkin Puree
  • 2 tbsp Dark Brown Sugar, packed
  • 2 tbsp Granulated Sugar
  • 1/3 cups Maple Syrup
  • 1 Utopihen Pasture Raised Soy-Free Eggs, beaten
  • 1 1/2 tbsp Butter, melted
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt

Pecan Topping

  • 1 1/2 cups Pecans, roughly chopped
  • 2 tbsp Dark Brown Sugar, packed
  • 2 tbsp Granulated Sugar
  • 1/3 cup Maple Syrup
  • 1 Utopihen Pasture Raised Soy-Free Eggs, beaten
  • 1 1/2 tbsp Butter, melted
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt

Instructions
 

Crust

  • Make sure your pie dough is completely chilled.
  • Place crust in a 9” deep dish pie plate. Cut or crimp overhang dough as you please.
  • Poke the crust with a fork to create air holes for air to escape as it bakes.
  • Place the pie plate in the freezer.
  • Bring oven to 400º F for blind baking your crust.
  • Once 400º F is reached place a piece of parchment onto frozen crust. Fill with pie weights or dried beans or dried rice.
  • Bake pie crust for 15 minutes or when edges begin to turn a nice shade of golden brown. The crust will not be fully baked yet.
  • Let cool.

Cheesecake Filling

  • In bowl or mixer fitted with the paddle attachment, whip cream cheese until light and airy.
  • Beat in your sugar until completely mixed. Then add in your vanilla and egg. Mix until smooth and creamy.
  • Pour the cream cheese mixture into your pie shell and spread around so it is even. Freeze for about 20 minutes.
  • Preheat oven to 375º F while you move onto the next step of making the pumpkin and pecan filling.

Pumpkin Filling

  • Mix all ingredients until completely combined. Set aside.

Pecan Filling

  • Set pecans aside. Mix the remaining ingredients in a bowl.
  • Set both the pecans and egg/sugar mixture aside.

Assembly

  • Take your cheesecake filled pie crust out of the freezer after 20 minutes and pour the pumpkin mixture over the cheesecake filling.
  • Bake for 45 minutes. Center will be jiggly.
  • Take pie out of the oven and scatter around the pecans as evenly as possible.
  • Next pour on the egg/sugar mixture. Try to pour it gently and evenly. Spreading will happen as it bakes and heats up. Once the top is covered with the liquid mixture if you have extra mixture discard.
  • At this point you will want to cover the crust edges in aluminum foil as they will over brown as the pie continues to bake.
  • Reduce temperature to 350º F and bake another 30 minutes or until pie feels solid however still a bit jiggly in the center.
  • DO NOT SKIP — Cool to room temperature and then refrigerate at least 5 hours to overnight. The pie needs to chill for all the layers to fully set properly for cutting.

Serving

  • Slice pie with a clean sharp knife. Wipe off knife after each slice to ensure a clean cut. Dollop with whipped cream and sprinkle on chocolate shavings.

NOTES:

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