Make and share this Pecan Crunch Pumpkin-Cheesecake Pie recipe from Food.com.
Provided by nsomniak6
Categories Pie
Time 5h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
- Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
- In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
- Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
- Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.
Nutrition Facts : Calories 494.7, Fat 32.9, SaturatedFat 12.6, Cholesterol 119.8, Sodium 443, Carbohydrate 44.7, Fiber 3.1, Sugar 27.4, Protein 8
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William Robb
[email protected]Ayat Butt
[email protected]This pie is so easy to make and it always turns out perfect. I love that I can use canned pumpkin, so I can make it any time of year.
AFGHAN ATAL
[email protected]I made this pie for Thanksgiving and it was a hit! Everyone loved it, even my picky brother.
Frances Golden
[email protected]This is the best pumpkin pie I have ever had! The crust is so flaky and the filling is so smooth and creamy. I will definitely be making this pie again.
Diamond Kounkai
[email protected]I made this pie for my family and they loved it! The crust was crispy and the filling was creamy and delicious. I will definitely be making this pie again.
Luisjadniel500
[email protected]This pie is delicious! The crust is flaky and the filling is creamy and smooth. The topping is the perfect finishing touch.
Craig Mac
[email protected]I've made this pie several times and it's always a crowd-pleaser. The crust is the perfect balance of crunchy and chewy, and the filling is smooth and creamy. The topping is the perfect finishing touch.
Marama Moore
[email protected]This pie is so easy to make and it always turns out perfect. I love that I can use canned pumpkin, so I can make it any time of year.
TANHA Noor
[email protected]I made this pie for Thanksgiving and it was a huge hit! Everyone loved it, even my picky niece.
EKLAS NÒÓR AZAD
[email protected]This is the best cheesecake pie I have ever had! The crust is perfectly crunchy, the filling is smooth and creamy, and the topping is the perfect amount of sweet and crunchy. I will definitely be making this again and again.