Thursday, November 25, 2010

From My Kitchen to Yours...
A Family Tradition
Pumpkin Pie with Cheesecake Bottom

The other day I mentioned my Mom's signature dessert for the holidays, pumpkin pie with a cheesecake bottom and thought you might like to try this one yourself! I promise it is very easy to put together, especially if you use a pre-made pie crust, and quite delicious too!

As we were making our Thanksgiving dinner today, I ask Mom how long ago she started making this yummy dessert and she could not remember. I do know that she found the recipe in a Good Housekeeping Magazine years ago and gave it a try, it has been a family tradition ever since!

Pumpkin Pie with Cheesecake Bottom

1-9 inch unbaked pie crust
1-8 oz. package of cream cheese, softened
3/4 c. plus 2 Tbls. sugar divided
1/2 t. vanilla
3 eggs
1-1/2 c. canned pumpkin
1 t. cinnamon
1/4 t. each ginger and nutmeg
dash of salt
1 c. evaporated milk

Cheesecake Filling

Combine softened cream cheese, 1/4 c. sugar, 1/2 t. vanilla and 1 egg. Mix well. Spread on the bottom of a unbaked 9 inch pie crust.

Pumpkin Top

Combine canned pumpkin, 1/2 c. plus 2 Tbls. sugar, spices (we add a little more than the recipe calls for), salt, mix well. Blend in 2 slightly beaten eggs and evaporated milk. Carefully pour over cheesecake mixture. Bake at 350 degrees F for 65 to 70 minutes or until center is slightly set. Cool. Refrigerate any leftovers!

Have a Happy Thanksgiving and enjoy!


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