Pumpkin Cheesecake Pie

This is a recipe that even those that don’t like cheesecake or pumpkin pie may enjoy. A flaky crust with a layer of cheesecake, topped with a layer of pumpkin pie filling and finished off with pecan streusel! It’s one of my favorite fall desserts. I’ve just started using lard in my pie crusts. I love the results! And supposedly lard is better for you than shortening. (Note: I ran out of pecans and so I made the streusel without them. You can see in the picture that it created a sugary crust on the top of the pie.) Enjoy!

Pumpkin Cheesecake Pie

1 (9 inch) pie shell (see Flaky Pie Crust recipe)
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/2 teaspoon vanilla extract
1 egg, beaten

1 1/4 cups pumpkin puree
1 cup evaporated milk
2 eggs, beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup butter, softened
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

To make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Spread into pastry shell and chill for 20 minutes.

To make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined.

Spoon pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil or pie crust ring.

Bake in preheated oven for 25 minutes. Remove foil or pie crust ring from edges and bake an additional 25 minutes.

To make Pecan Streusel Layer: While pie is in oven, combine flour and 1/4 cup brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans.

After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.