Pumpkin Pecan Cheesecake Pie

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

4 Reviews

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zoesays on 1.16.2011

I took the suggestion of amanda79 and used half ‘n half in lieu of evaporated milk. I didn’t want to waste my whole can of milk since I have another can of pumpkin to use up, as well.

I was able to make this pie in a regular (shallower) pie tin but it was close!

The ravest reviews of this were about the pecan topping, which I admit was insanely delicious. It just added that je ne sais quois to the pumpkin filling. The “cheesecake” part was a bit on the mild side. If I do this dessert again, I may boost up the cheesecake part and either use less pumpkin filling or dilute it a bit more.

All of that said, this pie was beyond good. It definitely tastes better when it’s been firmed and chilled but it’s fine served room temperature or a little warm. I say 2-3 hours is a good minimum cooling time if you’re in a pinch to serve it.

Thanks, labrato!

amanda79 on 11.30.2010

I made this pie yesterday and it was amazing. It has completely bumped me to a new level of pumpkin pie.
I found the recipe quick and easy to throw together, and the instructions clear and easy too follow. When i made this pie I didn’t have any evaperated milk so I used half and half. It worked fine. I also didn’t need to use the shield for the crust. I just used a lower oven rack. This is so good!

maniactivity on 11.27.2010

I admit, I got a little bit lazy with this recipe. I didn’t do the first 5 minutes at a higher temperature, I just threw the pie into the oven and let it cook for a half an hour while I went and ate Thanksgiving dinner. It turned out fine regardless, which tells me that this recipe can hold up even with a few mistakes or shortcuts. It was really delicious, like 3 pies in one. We tried eating some while it was still warm from the oven because my family are an impatient bunch and it was much better chilled the next morning… for breakfast… don’t judge.

You should also visit the author’s blog, it’s cute and worth a look.

ravingcutie on 11.26.2010

This is extremely tasty! I added a bit (1T) of brandy to the cheesecake layer, and cooked it in a gluten free pie crust. The cheesecake set nicely, the pumpkin layer was scrumptious and the pecans in caramelized sugar are amazing. Great ending to Thanksgiving dinner!

My only note: the “easy” difficulty level is a bit misleading. Sure, if you’re an experienced baker putting this together isn’t taxing. However, mixing three separate layers, setting and resetting the timer as you add additional layer while baking require more skill/patience than a first time baker might have.