Paradise Pumpkin Pie I

Paradise Pumpkin Pie I

31
BUCHKO 8

"This pumpkin pie has a cheesecake-like layer on the bottom."
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Ingredients

servings 361 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small mixing bowl combine cream cheese, 1/4 cup sugar, and vanilla extract. Beat well, then add 1 egg and mix until thoroughly combined. Spread onto the bottom of pie shell and set aside.
  3. In a medium bowl combine pumpkin, evaporated milk, 1/2 cup sugar, 2 eggs, cinnamon, ginger, nutmeg, and salt. Mix well, then pour the mixture over the cream cheese layer.
  4. Bake in preheated oven for 1 hour or until set in center. Cool, then brush top with maple syrup.

Reviews

31
  1. 38 Ratings

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Most helpful positive review

Made this one several times, and it's always a winner! One trick I learned to keep the layers separate is to pour your bottom layer into the pie crust first, then chill in the refrigerator for h...

Most helpful critical review

Everything turned out well until I had to pour the pumpkin mix in the pie shell. It mixed in with the cheesecake layer, therefore it didnt have the layered look and taste to it. Overall, I got...

Made this one several times, and it's always a winner! One trick I learned to keep the layers separate is to pour your bottom layer into the pie crust first, then chill in the refrigerator for h...

This type of pie has been a Thanksgiving staple in our family for many years. If you love pumpkin pie & cheesecake, like we do, you've got the best of both worlds in this recipe. A few hints t...

I have made this pie for over 20 years when a neighbor made one. It has alway been a famil request. The trick to keeping the layered look is to pour the pumpkin mixture over the back of a large ...

Everything turned out well until I had to pour the pumpkin mix in the pie shell. It mixed in with the cheesecake layer, therefore it didnt have the layered look and taste to it. Overall, I got...

Really tasty and easy to make. I don't know if I did something wrong, but my bottom layer didn't stay on the bottom when I poured in the pumpkin filling. It pushed to the sides and bottom. I ...

This was really easy to make. I added 1/2 teaspoon of cloves and 1/2 teaspoon of allspice. I also put 2 teaspoons of nutmeg and just poured the maple syrup into the pumpikin batter. I also a...

This is absolutely delicious!! I made it for a party I went to and got rave reviews, and several people asked for the recipe! As for the layers combining, I had no problem with that, even though...

Pretty good. When I poured the pumpkin on top it swirled with the cheesecake below for a pleasing effect. The taste was good, but not special.

I made this for the first time for Thanksgiving dinner, everyone RAVED over it, and my husband who loves pumpkin pie, said this was the best pumpkin pie he'd ever had! I had to go home and make ...