Paradise Pumpkin Pie I Recipe

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Most Helpful Positive Review

Oct 06, 2008

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 half an hour or so before adding the pumpkin layer. Also, as someone previously suggested, pour the pumpkin in over the back of a spoon. It comes out perfectly every time!

—Danny

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Most Helpful Critical Review

Nov 25, 2003

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 good compliments on the recipe.

—CLOVERPARK253

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37 Ratings

Nov 09, 2005

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 to those who have had problems with this recipe. Make the pie in 2 steps, after putting the cream cheese layer in the shell, refrig. until you've mixed the pumpkin layer, it will firm up slightly, & lessen the chance of the layers mixing. Also, if you have the problem of the layers inverting, which our family has experienced in the past, we've figured out a definite culprit. DO NOT USE PUMPKIN PIE MIX IN THIS RECIPE. This is the canned pumpkin with spice already added to it, it will definitely flip-flop your layers! Try a slice with a dollop of whipped cream for that bit of extra sweetness! YUMMY!

—LISAME27

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Nov 26, 2004

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 spoon.

—AUDIBUG

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Dec 02, 2002

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 took a toothpick and swirled the colors together around the edges for a nice design and it looked great. It did make enough for two pies, I wish I had read the first review before I made it! I will make this pie again, everyone loved it.

—ROCKETROX

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Oct 21, 2006

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 added a teaspoon of almond extract to the cream cheese mixture and doubled the vanilla (can never have too much vanilla!, what can I say southern families make everything spicier!) I did wait about 20 minutes before pouring the pumpkin onto the cream cheese it was well set by then. I used my cast iron pan for the pie and it came out lovely! Thanks for the recipe! It's great!

—Boolicious Nummies!

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Jan 31, 2011

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 I forgot to refrigerate mine while making the second layer.

—bakinggirl5

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Nov 29, 2010

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.

—blessedsu

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Nutrition

Calories
361 kcal
18%

Carbohydrates
40.7 g
13%

Cholesterol
119 mg
40%

Fat
19.4 g
30%

Fiber
1.4 g
6%

Protein
7.8 g
16%

Sodium
386 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Paradise Pumpkin Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 361
Calories from Fat: 174

% Daily Value *
Total Fat 19.4g 30 %
Saturated Fat 9g 45 %
Cholesterol 119mg 40 %
Sodium 386mg 15 %
Potassium 273mg 8 %
Total Carbohydrates 40.7g 13 %
Dietary Fiber 1.4g 6 %
Protein 7.8g 16 %
Sugars 30g
Vitamin A 130 %
Vitamin C 4 %
Calcium 17 %
Iron 18 %
Thiamin 10 %
Niacin 17 %
Vitamin B6 6 %
Magnesium 9 %
Folate 18 %

* 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.