Pecan Crunch Pumpkin Cheesecake Pie

1 (8 oz) pkg. cream cheese, softened
1/4 c. gran. sugar
1/2 tsp. vanilla
1 egg, lightly beaten
1/2 tsp. finely shredded lemon peel
1 single 9” deep-dish pie crust
1 1/4 c. canned pumpkin
1 c. half-and-half or light cream
1/2 c. packed brown sugar
2 eggs, lightly beaten
2 tsp. pumpkin pie spice
1/4 tsp. salt
3 Tbsp. packed brown sugar
3 Tbsp. flour
2 Tbsp. butter, softened
3/4 c. coarsely chopped pecans
Sweetened whipped cream

In medium bowl beat cream cheese on medium to high speed until smooth. With mixer on low to medium speed beat in granulated sugar, vanilla and one egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes. Meanwhile make pastry and place in pie plate. Trim to 1/2-inch beyond edge of plate; fold extra pastry under and crimp edges. Spoon cream cheese mixture into pie plate, spreading evenly. In medium bowl stir together pumpkin, half-and-half, 1/2 cup brown sugar, two eggs, pumpkin pie spice and salt. Carefully pour over cream cheese mixture. Bake, loosely covered with foil, at 350° for 30 minutes. Uncover; bake for 30-40 minutes or until center is just set. In small bowl combine 3 tablespoons brown sugar, flour and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10-15 minutes more or until topping starts to brown. Cool one hour on wire rack. Chill at least two hours before serving. Serve with whipped cream. For longer storage cover and keep refrigerated. Makes 8-10 servings.

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