My sister, Nelda, recently suggested that it would be great to have a recipe for Thanksgiving that combines layers of our Grandma's Pumpkin Pie with our mom's Old Fashioned Cream Cheese Pie. Great idea, Sis--I'm on it! A new family pie recipe is born.

Just to make sure I got the recipe right, I dropped this pie off at my sons' company, LACRM, for some taste testing. The hungry crew there gave it rave reviews. It's a winner! 

This pie is a sure hit for your holiday table. Why choose between cheesecake and pumpkin pie when you can enjoy them together in each bite of this scrumptious dessert? It has make-ahead convenience, too.

Step-by-step photos for making
Pumpkin Cream Cheese Pie

Step 1. Assemble the ingredients:

• cream cheese, softened to room temperature*
• sour cream, room temperature*
• sugar
• vanilla
• eggs, room temperature*
• canned pumpkin (plain--no sweetener or spices)
• pumpkin pie spice (or blend of cinnamon, ginger, cloves)
• salt

*Room temperature ingredients are essential for achieving a smooth mixture without lumpy cream cheese! 

Ingredients for the graham cracker crust:

• graham crackers
• butter
• sugar
• salt
• cinnamon (not pictured)

Step 2. MAKE GRAHAM CRACKER CRUST in a 9" pie pan. (You can substitute gingersnap cookies for the graham crackers, if you like.) Refer to my post, Simple Graham Cracker Pie Crust, for the recipe and step-by-step photos. Refrigerate the unbaked crust so it firms up before filling it.

MIX INGREDIENTS using a food processor, blender, or electric mixer. I'd always used an electric stand mixer for my cream cheese pie; however, I wanted to make it recently at an Airbnb that only had a blender (no electric mixer). Turns out the blender worked great. If anything it made it easier to get a smooth mixture quickly.

Step 3. MIX CREAM CHEESE LAYER. (I'm using a food processor in the photos below.) Add cream cheese, sugar, egg, and vanilla to the food processor bowl. Process 20-25 seconds until smooth, scraping down the sides once or twice to ensure that no cream cheese lumps remain. (A blender may require a longer processing time--blender power can vary widely. Keep an eye on it, and stop blending when the mixture is smooth.)

view on Amazon:  my food processor (#1 recommendation of Cooks Illustrated)

To mix with an electric mixer: Add cream cheese and sugar to a mixing bowl. Blend on low speed 1-2 min. until smooth, scraping the sides down once or twice to ensure that no lumps remain in cream cheese. Add eggs, vanilla, and lemon juice. Mix on medium speed until completely combined and smooth (30-60 seconds). 

Step 4. FILL AND BAKE. Pour filling into chilled graham cracker crust. Spread evenly and smooth with a spatula. Bake 20 min.

view on Amazon:  my 9-inch pie plate

• Pro tip: Place the pie plate on a baking sheet. This makes it easier to move in and out of the oven without disturbing the crust edges.

view on Amazon:  my go-to baking sheet

Step 5. MIX PUMPKIN LAYER. While the pie bakes, add pumpkin, egg, sour cream, pumpkin pie spice, salt and sugar to food processor or blender (no need to wash them out after the cream cheese mixture--remaining bits will blend right in). Blend just until thoroughly mixed, scraping down sides as needed.

Or, If using an electric mixer, in a medium bowl, mix pumpkin layer  ingredients together at medium speed until smooth.

Step 6. BAKE UNTIL PUFFY. Remove the pie from the oven when it is set and has a slight jiggle in the center, approx. 20 min. Let rest for 5 minutes.

Step 7. SPOON ON PUMPKIN TOPPING. Use a spoon to lightly drizzle the top with the pumpkin mixture in an even layer. Use a small offset spatula to spread and smooth the topping. A light touch is important so the topping doesn't sink into the hot cream cheese base.

view on Amazon:  small offset frosting spatula

Step 8. FINISH BAKING. Return the pie to the oven for approx. 25 more minutes until the pumpkin topping is set and slightly browning around the edges, with a slight jiggle when nudged. Place it on a cooling rack and allow it to cool at room temperature for 1 hour.

Step 9. CHILL IT. Transfer the pie to the refrigerator and chill uncovered for at least 5 hours before serving. (Do not cover until completely chilled to avoid sweating from release of steam.) After it's completely chilled, the pie should be covered if it won't be eaten within a few hours. A pie saver container is handy for refrigerating the pie without disturbing the edges or top of the pie. 

view on Amazon:  pie saver container,  wire cooling rack

MAKE-AHEAD CONVENIENCE! I recommend making this pie a day ahead and chilling it overnight. That gives the pie ample time to chill and firm up, and it relieves the stress of last-minute baking on the day of the meal.

This pie slices beautifully. Look at those gorgeous layers!

OPTIONAL: You can add a dollop of whipped cream to each slice, if you like. 

That creamy, silky cream cheese layer with pumpkin pie on top is a winning combo.

Like pumpkin? Here are some more recipes you might enjoy:

• Brown Butter Pumpkin Cake
• Pumpkin Spice Latte Instant Dry Mix
• Pumpkin Pie Spice Snowball Cookies
• Pumpkin Seed Brittle | dusted with pumpkin pie spice
• Maple Pumpkin Spice Lattes
• Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal
• Pumpkin Pie Refrigerator Oatmeal
• Whole Wheat Pumpkin Bars with Kahlua and Cream Frosting
• Overnight Pumpkin Pecan Croissant Bread Pudding 
• Maple Pumpkin Pie Yogurt Breakfast Parfait
• Whole Grain Maple Pumpkin Spice Baked Donuts
• Pumpkin Granola Muffins
• Pumpkin Pie Cream Cheese Dip
• Grandma's Pumpkin Pie

Make it a Yummy day!

Monica

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Pumpkin Cream Cheese Pie

By Monica              Servings: 8 servings

Ingredients

• FOR CRUST:
• 1 1/2 cups graham cracker crumbs (ten 4-section cracker sheets, crushed to fine crumbs)
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted
• FOR CREAM CHEESE LAYER:
• 1 block (8 oz) cream cheese, softened at room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 teaspoons vanilla
• FOR PUMPKIN LAYER:
• 3/4 cup pumpkin puree (plain, unsweetened)
• 1/2 cup sour cream, room temperature
• 1/4 cup sugar
• 1 egg
• 1 1/8 teaspoons pumpkin pie spice blend (or 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/8 teaspoon cloves)
• 1/8 teaspoon kosher salt
• OPTIONAL GARNISH
• Whipped Cream

Directions

MAKE CRUST: In medium bowl, combine graham cracker crumbs, sugar, cinnamon, salt, and melted butter. Press mixture into 9-inch pie pan, covering the bottom and coming all the way up the sides with an even thickness. Refrigerate to firm up while mixing remaining ingredients. May be made a day ahead, covered, and refrigerated; or freeze it well-wrapped for up to 1 month. (For photo tutorial for making crust, go to: https://www.theyummylife.com/Graham_Cracker_Crust)

PREHEAT OVEN to 350 degrees F.

MIX INGREDIENTS using a food processor, blender, or electric mixer.

MIX CREAM CHEESE LAYER
If using food processor or blender:
Add cream cheese, sugar, egg, and vanilla to food processor bowl (or blender). Process 20-25 seconds until smooth, scraping down the sides once or twice to ensure that no lumps remain in cream cheese. (A blender may require more processing time. Keep an eye on it, and stop blending when the mixture is smooth.)

If using electric mixer:
Add cream cheese and sugar to mixing bowl; with electric mixer, blend on low speed 1-2 min. until smooth, scraping down sides once or twice to ensure that no lumps remain in cream cheese. Add eggs and vanilla. Mix on medium speed until completely combined and smooth (30-60 seconds). Set aside.

BAKE CREAM CHEESE LAYER:
Add cream cheese mixture to chilled graham cracker crust, smooth into even layer. Bake 20 min until set with a slight jiggle when nudged. Remove from oven and let rest for 5 min.

MIX PUMPKIN LAYER (while cream cheese layer bakes)
If using food processor or blender:
Add pumpkin, sour cream, sugar, egg,  pumpkin pie spice, and salt to food processor or blender (no need to wash them out after the cream cheese mixture--remaining bits will blend right in). Blend just until thoroughly mixed, scraping down sides as needed, approx. 15 seconds (maybe longer in blender).

If using an electric mixer:
In a medium bowl, mix pumpkin layer  ingredients together at medium speed until smooth.

ADD PUMPKIN LAYER and BAKE:
After cream cheese mixture has baked and rested for 5 minutes, use a spoon to lightly drizzle the top with the pumpkin mixture in an even layer. Use a small offset spatula to spread and smooth the topping. A light touch is important so the topping doesn't sink into the hot cream cheese base.

Return pie to oven for approx. 25 more minutes until pumpkin topping is set and slightly browning around the edges, with a slight jiggle when nudged. Place on a cooling rack and allow to cool at room temperature for 1 hour.

REFRIGERATE: Transfer to refrigerator and chill uncovered for at least 5 hours before serving. (Do not cover until completely chilled to avoid sweating from release of steam.) May be made a day ahead, if desired.

SERVE: Eat pie slices plain or topped with a dollap of whipped cream.

STORE covered pie in refrigerator.

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