"This pumpkin pie has a cheesecake-like layer on the bottom." — BUCHKO
Watch video tips and tricks
1 (9 inch)
1 (8 ounce) package
cream cheese, softened
1 1/4 cups
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!
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.
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!
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Paradise Pumpkin Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 174
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.
This rich, 5-star pumpkin pie is simply the perfect Thanksgiving dessert.
Discover Chef John’s secret recipe for the best pumpkin pie ever!