Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Pie Crust:1 + 1/2 cups all-purpose flour1/4 teaspoon salt

1/4 cup (4 tablespoons) cold butter, cut into small cubes

1/4 cup (4 tablespoons) cold vegetable shortening

3 to 5 tablespoons ice water

Cheesecake Layer:

8 ounces cream cheese, at room temperature (I used light)

1/3 cup granulated sugar

1 large egg, lightly beaten

1 teaspoon vanilla extract

1/4 cup diced candied ginger (optional)

Pumpkin Layer:

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 15-ounce can pumpkin or 1 3/4 cups pumpkin puree

1 cup light cream or evaporated milk

3 large eggs, lightly beaten

whip cream, for serving



Recipe & Photo credit: Cinnamon Spice & Everything Nice



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