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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%
detailed view... how is this calculated?

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Paradise Pumpkin Pie

Recipe #76227 | 1½ hours | 15 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Dotty2

On Dec 28, 2008

A wonderful dessert that was served for Christmas dinner. It is so very good and the recipe will now be in my keepers file. I followed the recipe with no changes and served it with nutri whip. Loved it! Thank you for sharing this great recipe.

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From: SweetySJD

On Dec 28, 2008

Very good! I made as written and it turned out great! I recommend bringing the cream cheese to room temperature before beating in order to get it as smooth as possible. Thanks for posting!

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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!!!