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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: