Pumpkin Cheesecake Pie
I almost sat out of this month’s You Want Pies with That? competition. I’m trying to eat less sweets and honestly, I’ve been really busy. My blog posts in general have kind of dropped down.
But I sat out of this blogging event last month. So two months in a row of no pie entries was liable to get me kicked out of the group (although I am not sure if that is actually true or not). And really, what I should focus on is portion control rather than elimination of sweet foods. What I do know, though, is that as far as pies go, Pumpkin is a pretty darned healthy choice, portion control or not.
This month’s theme was focused on Halloween and what’s more October 31st oriented than Pumpkin Pie? But I couldn’t just make your average Jack-o-Latern pie. I needed to take it up a notch to make it truly blog worthy. So, adding in this mostly-decorative spider web design with a cheesecake filling really fit the bill!
Remind me to get a decorative plastic spider next time I serve this pie. And believe me, there will be a next time.
I love that this group is posting this theme 2 weeks prior to your Halloween festivities. This way you’ll have plenty of pies to choose from when deciding what dessert to make for a spooky evening in October. No post-holiday round ups!
This dessert is also being entered into the Ghoulishly Good Halloween Recipe Contest at Recipes4Living.
One Year Ago: Rootbeer Chocolate Cake
Feel free to use the cheesecake to make any decoration for any holiday! Stripes, checks, flowers.
Halloween Pumpkin Cheesecake Pie (adapted and inspired from these recipes)
for the pumpkin filling
1 15oz can packed pumpkin puree
1/2 cup evaporated milk
1/2 cup brown sugar
1 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
for the cheesecake (you will have a lot leftover)
8 oz cream cheese
1 tsp vanilla
1/2 cup white sugar
chocolate cookie crust (9″)
To make the pumpkin filling, beat eggs with sugar. Add spices, pureed pumpkin, and evaporated milk. Whisk to combine.
To make the cheesecake filling, beat cream cheese until softened. Add sugar and incorporate beaten egg. Add vanilla. Whisk until smooth.
To assemble pie: pour pumpkin filling into cookie crust. Pour cheesecake filling into a zip top bag and snip off end. To make spider web design, lightly pipe concentric circles of cheesecake into the pumpkin filling. Using a clean knife, drag the blade of a knife from the outside of the pie towards the center, wiping the knife between drags.
Bake in a 300 degree oven for 60 minutes.