Paradise Pumpkin Pie II

Paradise Pumpkin Pie II

32
BMDSINGLE 0

"This is a very rich and delicious version of the pumpkin pie. It has a cheesecake layer, a pumpkin custard layer, and is topped with caramelized pecans. My aunt gave this recipe to me years ago, and I always get asked for the recipe."
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Ingredients

servings 506 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 373 mg
  • 15%

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. To Make Cheesecake Layer: In a small mixing bowl, beat softened cream cheese until fluffy. Mix in 1/4 cup white sugar. Add 1 egg and vanilla extract. Stir until mixture is smooth. Pour mixture into pastry shell.
  3. To Make Pumpkin Layer: In a medium bowl, combine pumpkin puree, 1/2 cup white sugar, cinnamon, ginger, nutmeg, salt, evaporated milk, and 2 beaten eggs. Mix thoroughly, then pour mixture over cheesecake layer.
  4. Bake in preheated oven for 65 minutes, until set in center. Remove pie and turn oven to broiler setting.
  5. To Make Pecan Topping: In a small bowl, mix together softened butter or margarine, brown sugar, and chopped pecans. Gently drop mixture by teaspoonfuls over pie, covering top evenly.
  6. Broil 5 inches below oven coils until mixture begins to bubble, about 3 minutes. Do not overcook, or top will become syrupy. Cool before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

32
  1. 37 Ratings

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Most helpful positive review

My friends enjoyed this pie a lot. When making it, I ran into a couple of problems. The 9" shell I used was too small! I had so much pumpkin filling left over. So, I grabbed more cream chees...

Most helpful critical review

This was just ok. I made several different pumpkin pie recipes for Thanksgiving this year all from this site. Everyone agreed that this was good, definately not a bad pie, but was the least fa...

My friends enjoyed this pie a lot. When making it, I ran into a couple of problems. The 9" shell I used was too small! I had so much pumpkin filling left over. So, I grabbed more cream chees...

Hubby loves his pumpkin pie...so I decided to try another recipe other than my regular. This turned out very good. We both liked this...I actually liked this one more than the other one I had ...

This is delicious and has a great appearance. I don't know why more people haven't tried this. Maybe the ingredients or steps seem overwhelming, but it really is easy and fast. I used a ready...

This was a delicious pie! I divided the entire recipe between two pre-made frozen 9" pie shells. This gave the perfect amount to each pie, and allowed both of the pies to cook evenly. The onl...

I tried this recipe for a family Thanksgiving dinner. It was a great success. The recipe is easy (I used a purchased pie shell), easy (used a food processor to mix each layer), and delicious. ...

This was a fun pie to make. I used a extra -serving graham cracker crust(pre-made) . I can see how you could easily make 2 pies with this recipe if you were using a regular crust. I love the ...

This is the best pumpkin pie we ever had! Everyone in my family loved it. It was so good my husband was braging about it to evryone and my father in law called me asking me to make them one too ...

I made this for the first time several years ago, and it's now a staple on our holiday table. I will be making it this year with a sugar substitute for the diabetics in our family - they are alw...

I havent baked in a while as I'm diabetic, and I've never really been a fan of Pumpkin pie, but I saw this recipe and gave it a shot. To begin with, I was using a deep dish 9 in plate and thoug...