Sky in the pie: Double layer pumpkin cheesecake pie – The classic Thanksgiving dessert recipe (1967)
This is no daydream. Something new has happened to pumpkin pie. And only the freshest-tasting cream cheese makes it work so well. Philly’s rich flavor blends perfectly with spicy pumpkin, and bakes smooth and creamy.
Double layer pumpkin cheesecake pie recipe
For the cheesecake layer
1 8-ounce package cream cheese
1/4 cup sugar
1/2 teaspoon vanilla
For the rest of the pie
1 9-inch pie crust, unbaked
1-1/4 cups canned or cooked pumpkin
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
dash of salt
2 slightly-beaten eggs
1 cup evaporated milk
To start the double layer pumpkin cheesecake pie, combine 8-ounce package of softened Philadelphia Brand cream cheese, 1/4 cup sugar and 1/2 teaspoon vanilla. Add 1 egg. Mix well. Spread on bottom of deep, unbaked 9-inch pastry shell.
Combine 1-1/4 cups canned or cooked pumpkin, 1/2 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon each ginger and nutmeg, dash of salt. Mix well. Blend in 2 slightly-beaten eggs and 1 cup evaporated milk. Carefully pour over cheesecake mixture.
Bake at 350 F for 65 to 70 minutes, or until done. Cool. Top with pecans, if desired.
SEE THE CLASSIC: Libby’s famous pumpkin pie recipe (1987)