Pumpkin Cheesecake Pie is a traditional American recipe for a classic variant of the pumpkin pie that has a cream cheese cheesecake base. The full recipe is presented here and I hope you enjoy this classic American version of: Pumpkin Cheesecake Pie.
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Ingredients:
enough sweet shortcrust pie dough for a 22cm pie dish (about 250g)
250g cream cheese, at room temperature
50g sugar
1/2 tsp vanilla extract
1 egg
generous pinch of salt
2 tsp pumpkin pie spice mix
300g cooked pumpkin purée (steam the pumpkin until tender, drain in a colander and mash or purée)
100g sugar
2 eggs, beaten
250ml evaporated milk
Method:
First prepare the cheese mix. Add the cream cheese to a bowl and beat until creamy then add the 50g sugar and vanilla extract. Beat until light and fluffy then add the egg.
Roll out the pastry until large enough to cover the base of a deep 22cm pie dish. Trim any excess then spread the cheese mixture in the base of the pastry shell.
Combine the pumpkin, remaining sugar, salt and spices. Blend until smooth then add the eggs and evaporated milk. Mix until smooth then pour the mixture into the pie shell. Place in an oven pre-heated to 180°C and bake for about 60 minutes, or until the pastry is golden and the filling has stet. Allow to cool completely before cutting into wedges and serving.
