Pumpkin Caramel Pecan Cheesecake Pie
Servings: 8 slices
Ingredients
- 1 8-oz pkg. cream cheese, softened
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 pie crust of choice
- 1 1/4 cups pecans
- 1/2 cup caramel ice cream topping
Instructions
- Prepare your pie crust of choice in 9" pie plate.
- In a small mixing bowl, beat the cream cheese, pumpkin puree, sugar, 1 egg, 1 tsp pumpkin pie spice, and vanilla until smooth. Spoon mixture into pie crust.
- Sprinkle pecans over mixture. I like to chop about half of them and leave half whole, but this is personal preference. You can chop all or none or some, whatever you would like!
- Finally, in a small bowl, whisk remaining 2 eggs with caramel topping. Pour over pecans.
- Bake at 375 degrees for 35-40 minutes or until lightly browned. You may want to loosely cover the edges of your crust with tinfoil after 20 minutes if pie is browning too quickly. If you aren't using a deep dish pie plate, you may want to put a sheet pan lined with parchment paper on the rack below your pie to catch any drips that may happen as it bakes and bubbles. When done, remove from oven and cool on wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing and serving. Refrigerate any leftovers.
Notes
- Most pumpkin puree comes in a 15-ounce can, which is 1 3/4 cups. You can either make TWO of these pies (using slightly under 1 cup of pumpkin puree each), or make a small pumpkin pie to go on the side. Or, pumpkin pancakes are always a hit. The rest of the can of pumpkin never goes to waste around here!