Cheesecake Pumpkin Pecan Pie Aka Chumpcan Pie. Three Pies in One!

parsleysagesweet.com

Rochelle Rico R

subheading: 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)

subheading: Cheesecake Layer:

8 oz cream cheese, softened

¼ cup sugar

1 teaspoon pure vanilla extract

1 egg

subheading: 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

subheading: 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

subheading: 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

Directions at parsleysagesweet.com

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