Pumpkin Pecan Cheesecake Pie

• 1 whole 9" Deep Dish Pie Crust, Frozen
• _____
• FOR THE CHEESECAKE LAYER:
• 8 ounces, weight Cream Cheese, Softened
• 1/3 cups Sugar
• 1 teaspoon Vanilla
• 1 Tablespoon Sour Cream, Slightly Rounded
• 1 whole Egg
• _____
• FOR THE PUMPKIN LAYER:
• 15 ounces, weight Can Of Pumpkin (not Pumpkin Pie Filling)
• 3/4 cups Sugar
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoons Nutmeg
• 1/4 teaspoons Allspice
• 1/4 teaspoons Salt
• 1/3 cups Evaporated Milk
• 1 whole Egg
• 2 whole Egg Whites
• _____
• FOR THE PECAN LAYER:
• 1-1/2 cup Pecans, Chopped
• 1/2 cups Brown Sugar, Packed
• 2 Tablespoons Pure Grade A Maple Syrup

1. **There are many more details to the assembly and baking in my related blog post, so if you are considering making this pie, I'd definitely check out the blog post first!
2. Directions:
3. 1. Preheat oven to 400F
4. 2. Beat cream cheese with the sugar until it is well combined and not lumpy.
5. 3. Add the vanilla and a dollop of sour cream (a slightly rounded tablespoon), and beat until incorporated.
6. 4. Add the egg, and beat until combined and the lumps are pretty much gone. Try not to overbeat.
7. 5. Pour the cheesecake layer into the bottom of the crust.
8. 6. Combine the pumpkin, sugar, spices, salt, milk, egg and whites in a bowl, and whisk until thoroughly combined (can do by hand).
9. 7. Layer the pumpkin mixture on top of the cheesecake mixture carefully. Spoon it on gently, and then spread it out.
10. 8. Put some aluminum on the edges of the crust to protect it from over-browning.
11. 9. Bake it into a 400F oven for 5 minutes then, without opening the door, turn the oven down to 375F and keep baking for an additional 25 minutes.
12. 10. While it is baking, assemble the pecan topping. Combine the pecans, brown sugar and maple syrup in a bowl and stir to combine well.
13. 11. After the 25 minute bake time is up, take the pie out of the oven.
14. 12. Working quickly, remove the shield and start sprinkling the topping evenly all over the pie.
15. 13. Put the shield back on if you think it is necessary
16. 14. Put the pie back in the oven to bake for another 20 minutes.
17. 15. After the time is up, try to take a peak (without opening the door if you can) and see how the crust is doing (if you didn't already cover it with a shield). Decide whether to use the shield or not for the final minutes based on the level of browning.
18. 16. Let the pie bake for a further 10 minutes.
19. 17. Remove it from the oven and place it on a wire rack for cooling.
20. 18. Let the pie cool down at room temperature for at least an hour before covering and storing in the fridge.
21. 19. Overnight chilling yields the best results.

pie crust, layer, weight cream cheese, sugar, vanilla, sour cream, egg, pumpkin, sugar, cinnamon, ginger, nutmeg, ubc, ubc, milk, egg, egg whites, pecan layer, pecans, brown sugar, maple syrup

Taken from tastykitchen.com/recipes/desserts/pumpkin-pecan-cheesecake-pie/ (may not work)