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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (151g) Recipe makes 8 servings |
||
| Calories 342 | ||
| Calories from Fat 174 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.4g | 29% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 119mg | 39% | |
| Sodium 265mg | 11% | |
| Potassium 246mg | 7% | |
| Total Carbohydrate 35.5g | 11% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 22.9g | ||
| Protein 7.5g | 15% | |
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Paradise Pumpkin Pie
By: CoolMonday
Nov 12, 2003
This pie gets a lot of mmmmm's. It is two separate layers and looks beautiful when sliced. I make it every year for the holidays and family won't accept anything else. easy easy easy and comes out perfect every time
SERVES 8 -10
Ingredients
Cheese cake layer
- 8 ounces cream cheese
- 1/4 cup white sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 unbaked deep dish pie shell
Pumpkin layer
- 1 1/4 cups pumpkin
- 1/2 cup white sugar
- 1 teaspoon cinnamon (powdered)
- 1/4 teaspoon nutmeg (powdered)
- 1/4 teaspoon ginger (powdered)
- 1 pinch salt
- 1 cup evaporated milk
- 2 beaten eggs
- 2 tablespoons maple syrup
- walnuts or pecans, for decoration
Directions
1
Preheat oven to 350°F.2
Combine cream cheese, sugar, vanilla, egg.3
Pour into pastry shell.4
Refrigerate at least 1/2 hour, or until cheesecake is firm. It has to be firm before you spoon on the pumpkin mixture.5
Combine remaining ingredients except for syrup and nuts.6
Spoon carefully over cream cheese mixture.7
Bake 65-70 minutes -- when cool, brush with maple syrup and decorate with walnuts or pecans.
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- Course > Desserts > Cheesecakes
- Course > Desserts > Pies & Tarts > Pies
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
Featured Reviews for This Recipe
From: majakete
On May 30, 2008
We've been making this recipe for years as well and it is always loved. It looks like it would be difficult but it's very easy to make and the combination of flavours is wonderful. I went back to my recipe and read that it is exactly this one, mine is from a Toronto paper.
From: Krystal-Belle
On Jan 29, 2008
This pie smelled absolutely lovely baking in the oven! The instructions were so easy to follow that a trained monkey could make this! I haven't tried this pie yet, but I did taste the fillings before they went into the pastry shell and they tasted marvellous (even without the nutmeg). The only thing wrong was that I did the same thing as the previous rating. I put the pie with the cream cheese mixture into the fridge for about 45 mins, but that wasn't long enough for it to set properly, so I tried to marble the top of the pie to no avail. However, it's the taste that counts, right?! Beautiful pie CoolMonday... Thanks for sharing! -Kryssy
UPDATE: Everyone ate the pie in a few minutes and I got none 
. Goes to show that it not only smelled good, but tasted good too! Thanks again
From: Marsha D.
On Nov 24, 2005
Oh my!!! this was sooooooooo good! I was thrilled to death with this pumpkin pie. I did add more sugar to the cream cheese mixture,as others mentioned in their reviews and I also added a bit more to the pumpkin mixture with a dash of cloves too. I love cloves in my pumpkin pies. My step son really enjoyed it, he loves cheesecakes so this fit him to a tee.
I also want to add that my pie looked just like it does on this recipe. 
another thing to add about how thrilled I am with this recipe is.... usually when I make cheesecakes they don't turn out that good but this one was totally right on the button. Thanks for sharing your wonderful pumpkin pie. Its a keeper for sure!!!
From: Margo59
On Nov 30, 2004
This was ok, but I thought the cheesecake layer needed to be a bit sweeter. I will make again, but I will add a bit more sugar.
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