Country homes magazine.
Make and share this Pecan Crunch Pumpkin-Cheesecake Pie recipe from Food.com.
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon finely shredded lemon peel
- 1 egg, lightly beaten
- 1 pastry dough, for deep-dish pie (recipe below)
- 1 1⁄4 cups canned pumpkin
- 1 cup half-and-half or 1 cup light cream
- 1⁄2 cup packed brown sugar
- 2 eggs, lightly beaten
- 2 teaspoons pumpkin pie spice
- 1⁄4 teaspoon salt
- 3 tablespoons packed brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 3⁄4 cup coarsely chopped pecans
- sweetened whipped cream
- In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
- Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
- In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
- Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
- Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.