"This triple-decker pie has a cheesecake layer on the bottom, pumpkin custard in the middle, and a pecan streusel layer on top. Paradise!" — MARBALET
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1 (9 inch)
1 (8 ounce) package
cream cheese, softened
1 1/4 cups
packed brown sugar
Today is the third time I have made this pie. I wish I had come and reread the reviews before making this morning. The last two times my pie has marbled and I think that letting the cream cheese chill in the pie crust until very set is a GREAT idea. Also, pouring the top layer on extra careful would definately help. I just wanted to see if anyone else had this problem. OKAY...as far as everything else goes, I LOVE this pie. I double the streusal layer and today I added about 2 tablespoons of flour to pumpkin mixture to help it set a little better. This seems to do the trick as I am usually baking this pie WAY longer than recipe says. I would just plan on leaving the foil on at least an extra 15 minutes so, your crust doesn't burn if you need to contine baking pie.
We had this pie tonight and I was not as impressed as I had expected to be. All the layers just blended together and none of them really "Wow"-ed me. My guests all said it was good, but I doubt I will make it again. It was good, it just wasn't awesome.
This was very good!! I read about other people's problems with the layers marbling, so I put my cream cheese mixture in the pie shell and in the freezer for 40 minutes. Then I slowly poured the pumpkin over it. Result? Two perfectly separated layers with zero mixing!!
OH. MY. GOSH. I was making this pie and thinking, "This is a dangerous pie. I am frightened of this pie." And I was right. Wow it was great. I used a slightly larger pan, and I'm glad I did, because it would not have fit in a 9" pie pan. mmmmmmmm.
Wonderful!!! The only change I did was after making the pie dough and forming it in the pie plate, I refrigerated it while preparing the 1st layer. Then instead of chilling the cream cheese mixture I then pour it into the cold prepared dough then chilled for about 20 min. Pour your pumpkin mixture in slowly to not disrupt the 1st layer. Got SUPER reviews from everyone!
I made this recipe for Thanksgiving this year! Instead of using a regular pie crust I made one with gingersnaps and used a springform pan. It was Wonderful!!
This was very good, like everyone says. I made no changes to the pie portion, but doubled the pecan topping part for more coverage (I used a big old pie pan.) Chilling the cheesecake layer for 30 min once it is in the pie shell worked great- no marbling. Baked up evenly, set perfectly. Really impressive pie that isn't actually difficult to make. Served w/bourbon whipped cream at a potluck- won best dessert! Thanks!
I made this for Thanksgiving this year. My sis-in-law says I'm to bring it every year from now on! I made mine in a deep-dish pie plate so I cooked it a bit longer during each step. I refrigerated the cream cheese layer in the pie shell for at least 1 hr before adding the pumpking layer & the layers remained separate. I too doubled the streusel layer, but there was some leftover over since my pie plate has a smaller diameter. Will definitely make again & again & again...
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Paradise Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 244
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