2 Layer Pumpkin-Cheesecake Pie Recipe
When Autumn rolls around, I start thinking about preparing for the big Thanksgiving Day feast. That means the turkey and all the accouterments. The dinner itself is easy as I always cook a turkey with a traditional French meat stuffing that my mom made. A recipe she got from her mother, who probably got it from her mother, and so on, and so on. But I always like to add something original, that special something that makes the celebration unique. This year it will be the dessert ” Pumpkin Cheesecake Pie”.
This pie is a combination of pumpkin pie and cheesecake. I know, you say “everyone makes pumpkin cheesecake, that’s not original at all”. But I beg to differ. I love a homemade flaky pie crust, therefore I chose to make a double layer pumpkin/cheese pie. The unique thing about this recipe is the cheese layer is light, just like the pumpkin layer. Not a heavy, thick cheese layer, that may be hard to get down after a full turkey dinner.
The cheese layer is made up of cream cheese mixed with mascarpone cheese. Mascarpone cheese is the light, delicious, creamy cheese that is in the famous Tiramisu dessert. It is the Italian creamier version of what we know as cream cheese.
You can serve this pie up with a dollop of sweetened whip cream or even a drizzle of salted caramel sauce. YUM!!
This recipe filled at 9.5″ deep-pie dish. If using a regular pie plate, this recipe will make 2 pies. (you must double the crust recipe for 2 pie crusts)
Single Pie Crust Recipe:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold crisco shortening
- 7 tbsp ice water
Pumpkin Pie Layer:
- 1 ¾ cups pumpkin puree fresh or canned = 1 (15 oz) can
- 2 eggs at room temperature
- 12 oz evaporated milk (1 can)
- ⅔ cup sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
Mascarpone Cheese Layer:
- 8 oz softened cream cheese
- 8 oz softened mascarpone cheese
- ½ cup sugar
- 1 tsp vanilla
- 2 eggs at room temperature
Making the Pie Crust:
- combine all pie crust ingredients into a stand mixer using a dough hook attachment
- mixing on low speed until dough is smooth, remove the dough from the mixing bowl and form into a ball. Cover with plastic wrap and refrigerate.
Mixing the Pumpkin and Cheese Layers:
- add all ingredients for the pumpkin layer into a mixing bowl and blend thoroughly and set aside
- in a separate bowl combine all ingredients for the cheese layer and blend on medium speed until it is smooth
- preheat oven to 425℉
- remove pie crust dough from the refrigerator and roll out to fit a 9-10″ deep dish pie plate
- place pie crust into a deep dish pie plate and crimp edges
- pour the cheese layer filling into the pie crust
- pour pumpkin filling over top of the cheese filling
- place pie in the preheated oven and bake the pie for 15 minutes
- reduce heat in over to 350℉ and bake for an additional 50-60 minutes.
*doneness test: when a toothpick comes out clean when inserted in
**Note: this pie will puff up above the level of the pie crust during the baking process, it will level off when removed from the oven.
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