Pie #49 – Halloween Pumpkin Cheesecake Pie

Our annual Halloween party is happening Friday. Each year, the Agency has a party with pumpkin carving, a bake-off, and costume contest. I’ve been a purple monster, a bunny with a black eye, a cow, and this year, my favorite animated character, Snoopy. I also baked a pie for the bake-off. Pie 49 is a Halloween Pumpkin Cheesecake pie. This recipe comes courtesy of You Want Pies With That? on blogspot. The creator of this recipe is Branny of Branny Boils Over. She won a pie contest with this recipe and I’m hoping to win as well. I’m hearing there’s nifty prizes:)

The crust!:

And the holiday season is here...

8 oz. Chocolate Teddy Grahams

4 tbsp. unsalted butter, melted

Blend the Teddy Grahams in a food processor until fine. Add the butter and blend until joined. Pour into a 9.5 inch pie pan and, working from the center out, press along bottom and up sides of pan. Refrigerate until you’re ready to add the filling and cheesecake.
The filling!:

1 15oz. can packed pumpkin puree (I ended up using about 2 cans as there wasn’t enough for a 9.5 in. dish)

1/2 cup evaporated milk

3/4 cup brown sugar

1 1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

1/4 tsp. salt

4 eggs

For the cheesecake (you’re going to have some leftover):

8 oz. cream cheese

1 egg

1 tsp. vanilla

1/2 cup white sugar

To make the pumpkin filling, beat the eggs and sugar. Add the spices, puree pumpkin, and evaporated milk. Whisk to combine.

To make the cheesecake filling, beat cream cheese with a mixer until softened. Add sugar and blend in egg. Add vanilla. Blend until smooth.

To assemble the pie: pour pumpkin filling into graham cracker crust. Pour cheesecake filling into a zip top bag and snip off end. Or if you have a piping kit, you can use that as well. To make the spider web design, lightly pipe concentric circles of cheesecake into the pumpkin filling. Using a clean knife, drag the blade of a knife from the outer edge of the pie towards the center, wiping the knife between drags.

Bake in a 300 degree oven for 60 minutes.

The pie looks good but I won’t be tasting this tonight.  It will wait unti the  finished product is presented at the bake-off. It’s a gamble. I’ll let you know if it worked out.

Until number 50…

Advertisements

Leave a comment

Filed under Cheesecake, Graham Cracker Crust Pies, Pumpkin Pies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s