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November 12, 2008

Family Traditions - Perfect Pumpkin Cheesecake Pie

Garnish-w-pecans.jpg by you.

Oh how I love to get Beth's recipes in my inbox.  And now that the holiday season is officially in full swing, I had better get cookin' and so should you!  So, this is going to be the first of several posts about "Family traditions" and those things that we take comfort in as a family, in our meals together, the things we share, and how important they are to us in our daily life and family.

I, for one, will tell you that we enjoy a number of pumpkin pies during the holidays and throughout the months of November and December.  Our recipe, though, wasn't nearly as delightful as the one that Beth just sent me, and as I've said before, if Beth is cookin' it's gotta be good!

So here you go, enjoy Beth's Perfect Pumpkin Cheesecake Pie.  Yummy.


The Players:

1 deep dish frozen pie crust
1 8 oz. pkg. cream cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
1/4 tsp. orange peel
1 egg

1 1/4 cups canned pumpkin
1 cup evaporated milk
1/4 cup light brown sugar
1/4 cup sugar
2 eggs, beaten
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
Dash of salt

2 Tbs. maple syrup
Two dashes each of cinnamon and cloves
Chopped pecans or walnuts

Wowza does this sound good or what?!!!

Preheat oven to 350°. Place pie crust on a cookie sheet and set aside.

MixCheesecakeIngredients.jpg by you.

Combine cream cheese, sugar, vanilla, orange peel and egg. Beat on low speed with a mixer until smooth.

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Combine until smooth.

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Pour into pie shell evenly.

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Combine remaining ingredients except maple syrup and nuts and mix very well until smooth.

AdddashofSalt.jpg by you.

Add a dash of salt.

PourPumpkinFilling.jpg by you.

Carefully pour over cheesecake mixture. You might have a very small amount of pie filling left over that will not fit.

Place pie in the oven on the cookie sheet and bake for around 65 minutes.

Coolonrack.jpg by you.

Remove and cool on a rack completely.

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The finished pie!  Doesn't this look absolutely delicious!!!

Combine_syrup_spices_brushpie.jpg by you.

When cool, use a pastry brush to glaze the pie with a mixture of maple syrup mixed with the cinnamon and cloves.

Garnish-w-pecans.jpg by you.

Garnish with nuts and decorate with whipped cream. Mmm. Happy Holidays!

This is a nice light pie, a refreshing change of pace from the traditional pumpkin pie. If you’re having a crowd for the holidays, why not make one of each and offer a choice!

Hey Beth - where's the wine?  Champagne?  Jack Daniels?  Milk? We're talkin' about traditions here and you must have forgot that your recipes have had the traditional ornamental beverage somewhere in the middle.  You know I'm just givin' you a hard time, right?  LOL.

Love it!  Can't wait to bake it up!

For all my wonderful readers out there - if you make this pie, please leave a comment and tell us about it! 



Happy Holidays

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