This is the first year I have decided to do some taste testing of pies before I officially baked for Thanksgiving. My favorite of all holiday pies is my stand by, but with a slight ingredient twist, Chocolate Bourbon Pecan Pie.  My second pie I tried this week was a Pumpkin-Chocolate Cheesecake Pie I found in the November 2008 Better Homes and Garden Magazine. I tore it out and am just getting to it now. Really probably just found it after all these years. I will be sharing the pumpkin pie recipes as well as 18 amazing pie recipes to get you in the mood to bake or just eat.

First things first. Had to show you the middle too.

Basically a layered pie with both a cheesecake and pumpkin pie layers. It is simple to make,  I actually made both of these pies before heading to the bus stop.

VERDICT:  They liked the pie but want to stick to regular pumpkin pie for Thanksgiving. If I made it again I will add more flavor to the cheesecake layer. 

Pumpkin Chocolate Cheesecake Pie Recipe

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  pumpkin Chocolate Cheesecake Pie

  Yield: 8 Slices

  Prep Time: 10 minutes

  Cook Time: 1 hour 15 minutes

  Total Time: 1 hour 25 minutes

  Pumpkin pie recipe with a twist. Cheesecake and pie meld together for the pumpkin chocolate cheesecake pie

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  Ingredients

  • 12   ounces  cream cheese, softened (1-1/2 8-oz. pkgs.)
  • 1/4   cup  granulated sugar
  • 1   egg, lightly beaten
  • 3/4   cup  finely chopped semisweet chocolate or miniature chocolate pieces, I used mini chips
  • 1 15   ounce  can  pumpkin
  • 2/3   cup  packed brown sugar
  • 2   teaspoons  pumpkin pie spice
  • 4   eggs, lightly beaten
  • 3/4   cup  half-and-half or light cream
  • Chopped chocolate, optional
  • Pie Crust for one deep dish pie , I used the roll out  pie crust and cut it into 2 small pies

  Instructions

  1. 1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F. ( I just poked holes in the crust to keep it from rising.)
  2. 2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
  3. 3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
  4. 4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.

  Nutrition Information:

  Yield: 8
  Amount Per Serving: Calories: 425 Saturated Fat: 14g Cholesterol: 158mg Sodium: 194mg Carbohydrates: 40g Fiber: 2g Sugar: 33g Protein: 8g

Now time to let your mouth water with these 18 Amazing Pie Recipes for Thanksgiving

Dylans Spiced Pumpkin Pie–from Culinary Adventures with Cam

Sweet Potato pie with Cranberry Compote — from Pajama Chef

Crust Apple Pie Recipe by Karen’s Kitchen Stores

Source

Coconut Cream Pie with Chocolate Crumb Crust by Barbara Bakes

Amazing Apple Pie Recipe by Close to Home

Spiced Rum Apple Caramel Pie recipe by Amy’s Cooking Adventures

Bourbon Brown Butter Pecan Recipe by Vintage Kitchen Notes

Cherry Cheesecake Pie by Vanderbilt Wife

German Chocolate Pie by BCMom’s Kitchen

Ambrosial Apple Pie by Gastronomical Sovereignty

Ultimate Chocolate Pie  by Close to Home

Gingerbread Cream Pie by Our Eating Habits

Rustic Blueberry Apple Pie Recipe by Dancing Veggies

Chocolate Bourbon Pie by Close to Home

Boston Banoffee Pie by Lick the Spoon

Apple Pie by My Hobbie Lobbie

Apple Crumble Pie Recipe by Close to Home

Gluten Free Pie Recipe: Pecan Pie without the Crust by The Heritage Cook

Be sure to pin this  when you start holiday baking 

How many holidays pies to you bake for Thanksgiving?