Cheesecake Pumpkin Pecan Pie

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This Cheesecake Pumpkin Pecan Pie, also known as Chumpcan pie, is the ultimate Thanksgiving pie! All of your Thanksgiving dessert deliciousness in one pie!

Yield: One 9.5 to 10-inch deep dish pie – about 8 to 12 servings, depending on how you slice it.

Recipe by:


Flaky Pie Crust

2½ cups all-purpose flour, chilled

1 tablespoon granulated sugar

1 teaspoon salt

12 tablespoons unsalted butter, cut into ½ inch chunks and frozen

¼ cup lard or vegetable shortening, frozen

6 to 8 tablespoons ice-cold water ( I remove 1 tablespoon ice water and replace that tablespoon with 1 tablespoon apple cider vinegar in all pie crust recipes – it tenderizes the crust)

Cheesecake Layer

8 oz cream cheese, softened

¼ cup sugar

1 teaspoon pure vanilla extract

1 egg

Pumpkin Pie Layer

1¼ cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a cheesecloth or paper towel lined fine mesh sieve, covered, for several hours to overnight, in the fridge. Alternatively,cook it down in a saucepan on the stove top over medium -high heat for about 4 minutes until bubbling, then let cool before continuing)

½ cup + 2 tablespoons heavy cream (you can use evaporated milk, if you prefer)

¼ cup firmly packed brown sugar

¼ cup granulated sugar

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

½ teaspoon salt

¾ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

1 egg, lightly beaten

Regular Gooey Pecan Pie Topping

1½ cups mix of whole and coarsely chopped pecans

¼ cup granulated sugar

⅓ cup firmly packed dark brown sugar

⅔ cup light or dark corn syrup

1 teaspoon vanilla extract

2 eggs beaten

½ teaspoon salt

3 tablespoons melted butter

Alternative Crunchy Pecan Praline Topping (If you use this topping, the baking method changes. Read in directions below)

1½ cups pecans, chopped fine

¼ cup firmly packed light brown sugar

¼ cup firmly packed dark brown sugar

2 tablespoons light or dark corn syrup

¼ teaspoon salt

1 teaspoon vanilla extract

4 tablespoons melted butter


Make and Parbake Pie Shell:

  1. Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! You want a raggedy mess of crumbly dough, with lumps of butter showing.
  2. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk – gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform – it will come together in the refrigerator). Wrap the disks separately in plastic wrap and chill for at least 2 hours. You will only need one disk for this recipe, so you can freeze the other disk for later use. READ MORE

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