Pumpkin pie, cheesecake, and pecan pie–three of my favorite desserts all in one!
Thanksgiving is NEXT WEEK, people!! You know what that means…time to whip out the infinitely stretchy yoga pants and flowy tunic tops! Conveniently enough, that’s pretty much what I live in year round these days. Not only does it allow for better circulation, AKA, stuff-my-face-ability, but it also keeps the men at bay. (Reason #42 for why I’m still single.)
As for the gentlemen, you might wanna give those belts a break for the day because Thanksgiving is all about giving thanks for F-O-O-D.
Ok, it’s not just about the food. It’s also about online shopping!!
I suppose being with family and friends is important as well…if you’re into that sort of thing.
Question: Am I the only one who eats less at dinner in order to conserve maximum stomach space for dessert?
Now, before you go and judge me for my diabetic ways, allow me to defend myself. At Thanksgiving, you’ve got your meat, your potatoes, your stuffing, and maybe a couple of other side dishes. So, one could say that Thanksgiving dinner is like any other dinner, right? Furthermore, most dinners also end with just ONE dessert. On Thanksgiving, however, you’ve got 3, 4, 5, sometimes 6 different desserts! Therefore, it would make more sense to save room for all 6 of those desserts on this very special occasion.
See how smart I am?
Speaking of desserts, this week’s recipe pretty much exemplifies my inability to make up my mind. I legit spend 15 minutes deciding between shampoos at the store. (Seriously, why are there SO MANY different kinds???) As a result of my utter indecisiveness, I ended up combining three of my favorite Thanksgiving desserts into one–pumpkin pie, cheesecake, and pecan pie!
So for those of you who maybe didn’t think ahead of time before stuffing your faces at dinner, this Pumpkin Pecan Cheesecake Pie is the answer to your prayers. Because with three desserts in one, you get the variety you want without having to overstuff yourself with several individual desserts.
Starting from the bottom, you’ve got a lovely layer of classic pumpkin pie which is baked inside of a flaky crust. Seeing as this pie involves so many layers, I won’t judge you if you decide to go the store-bought route.
Once the pumpkin layer is baked and cooled, the no-bake cheesecake is made. Instead of white sugar, I sweetened this cheesecake with brown sugar for that fall maple-like sweetness. Once the cheesecake filling is made, it’s spread on top of the pumpkin layer and refrigerated while the pecan layer is prepared.
This final layer is more like a toffee pecan filling than pecan pie. The only difference between this filling and most pecan pie fillings is that it doesn’t use corn syrup. I thought the toffee flavor would be a delightful change to the traditional pecan pie, and man oh man, was it HEAVENLY! The richness of the brown sugary toffee with the toasted pecans is a combo any man would give their left arm for. It’s more candy bar than pie filling, really.
Smooth and velvety pumpkin filling…lusciously creamy cheesecake filling…rich toffee pecan filling…
Really, what more could a pie-aholic ask for?
Pumpkin Pecan Cheesecake Pie
1 (9-inch) pie shell, par-baked
Pumpkin Pie Layer:
1 cup canned pumpkin (not pumpkin pie filling)
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup heavy cream
1 (8 oz) box cream cheese
1/2 cup brown sugar
1/4 teaspoon cinnamon
2 cups whipped topping
Toffee Pecan Layer:
3/4 cup brown sugar
2 tablespoons honey
5 Tablespoons salted butter
2/3 cup heavy cream
1 and 1/2 cups pecans, toasted and roughly chopped
Whipped cream, for decorating
Preheat oven to 425ºF. In a large bowl, whisk the pumpkin, egg, sugar, spices, and salt until combined. Slowly whisk in the heavy cream. Pour mixture into par-baked pie shell. Bake 10 minutes.
Reduce oven temperature to 350ºF and bake until firm, about 30-32 minutes. If pie crust starts browning too much, cover it with foil. Cool pie on a wire rack for about 30 minutes before transferring to the refrigerator to cool completely.
Cheesecake Layer: In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, and cinnamon together until smooth and creamy. Fold in the whipped topping. Spread cheesecake filling evenly over completely cooled pumpkin layer. Return to the refrigerator.
Toffee Pecan Layer: In a medium saucepan, stir the brown sugar, honey, and butter over medium-high heat until mixture begins to boil and foam. Let the mixture bubble for 2-3 minutes. Reduce the heat to low and stir in the cream. Increase heat to medium and cook for another 2-3 minutes or until the sauce is smooth and glossy. Remove from heat and stir in the pecans. Allow to cool about 20 minutes before pouring on top of the cheesecake layer and spreading evenly. Refrigerate pie for at least 3 hours, or overnight. Garnish with whipped cream. Serve and enjoy!