Paradise Pumpkin Pie

This pie is straightforward but stunning. The cheesecake bottom adds a nice creaminess to the flavor of the pumpkin. If you want to bring a dessert that looks impressive but takes minimal effort I urge you to give this one a try.

Paradise Pumpkin Pie

Unbaked pie crust
8oz cream cheese, softened*
1/4c sugar
1/2 tsp vanilla
1 egg

1 1/4c pumpkin puree
1c evaporated milk**
1/2c sugar
2 eggs
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
dash of salt
Maple Syrup, optional
Pecan Halves, optional

Preheat oven to 350F. Line a pie dish with your crust or use a frozen preshaped pie crust. In a stand mixer or using a mixing bowl with a hand mixer whip together the cream cheese, 1/4c sugar, 1/2 tsp vanilla, and 1 egg. Once thoroughly incorporated pour it into the bottom of your pie crust. Combine the remaining ingredients and carefully pour the pumpkin mix on top of the cream cheese layer. Bake for 1 to 1 1/2 hours (start checking every 10 min at 1 hour) or until when the edges are set and the center has a slight jiggle to it. Remove from oven and cool completely. Brush with maple syrup and garnish with pecans. Store in the refrigerator.

*If you would like to make this dairy-free you can sub cream cheese for a vegan alternative but add 1 tbsp cornstarch to the cheesecake mix.
** For dairy free you can use an evaporated milk alternative or equal amounts of full-fat canned coconut milk

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