Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie
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Category: desserts


Pie Crust:
1 + 1/2 cups all-purpose flour
1/4 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


Added 10 years ago by:
Racheal McAvoy Masters Racheal McAvoy Masters
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