Trust me and add this Pecan Pumpkin Cheesecake Pie to your fall dessert plans. The layers of gooey pecan pie and pumpkin cheesecake will have you reaching for another slice in a hurry.
I don’t think that Texas got the memo that fall is almost here. We had a few cooler days, and I thought the end of warmer weather was in sight. But this weekend the 90 degrees came back, and the humidity came with it. Not cool…literally. After almost 9 months of living without much humidity at all, it was a little muggy and hard to breathe this weekend.
But that never stops me from baking. I figure if I keep baking with pumpkin the cooler weather will eventually come, right? Ok, so maybe it won’t, but I’m not going to stop with the pumpkin goodness any time soon. Usually the minute I start baking pumpkin goodies, I just.can’t.stop! And this year is no different.
A few years ago we made a pecan cheesecake pie that has become our go-to dessert for just about anything. Well, in the fall that is. The other day I decided that pie needed a video for Facebook to show how easy it is to get those gooey layers. After I mangled it to get a good shot, my husband took it to work and shared it with the guys there. Everyone loved it, and someone suggested we make it with pumpkin. What an awesome idea!
I couldn’t get the idea out of my mind of using pumpkin to jazz up this awesome dessert, so I made it the very next day. And wowza was it ever good!
Luckily we promised it to the guy who gave me the idea because I think we would have eaten the whole thing in one day. Actually, my son said I should just tell everyone that “the dog got it”. I think that was his ploy to keep it in the house for himself. LOL!
We all had to be at the church for soccer games on Saturday, so we brought the rest of the pie with us. The couple later told us that they got forks out of the kitchen and ate the pie in their truck before even leaving the parking lot. It’s that good! Trust me and add this amazing pecan pumpkin cheesecake pie to your fall baking list ASAP!!!
This pie is just as easy to make as the original. The only thing different is that you add some pumpkin and spices to the cheesecake mixture. The cheesecake gets spread in the pie plate before you pour on the sweet pecan mixture. I also like to cover the edges of the crust with a pie shield or tin foil because you do not want the crust to burn.
As it bakes, magic happens in your oven and the gooey layer sinks below the pumpkin cheesecake leaving the candied pecans on top. It is pure torture, but you have to wait for this pie to chill before you can cut into it. Believe me, your pie will not look pretty if you start slicing into it warm…been there, done that!! Take my advice and make this pie the day before you actually want to serve it.
A scoop of Cool Whip and some spices makes this pie ready to be served. That is if you are willing to share once you taste a bite…
Sign up to receive an email in your inbox for each new recipe:
More delicious pumpkin recipes for your fall dessert cravings:
*This post contains affiliate links. Inside BruCrew Life may receive a very small percentage from sales made through these links. Thank you for letting us share products this way.