Maybe the season is over where you can enjoy a pumpkin pie, but I am still going to give you the recipe to my pumpkin pie with a special pecan crust. I know typically pumpkin pie is reserved for the fall, but I made this pumpkin pie, per Jesse’s request, for Christmas and I just have to share it. We gobbled this bad boy up in just a few days’ time. The pie filling has a swirl of cheesecake in it and the crust is made with graham crackers and crushed up pecans! UMMM YUM!!!! Try it out, let me know what you think 🙂
- 1 package of 8oz. cream cheese at room temperature
- ½ C White sugar
- 1 tsp. lemon juice
- ½ tsp. vanilla extract
- 2 eggs
- 1 C Pumpkin Puree
- 1 tsp. cinnamon
- 1 pinch of ground cloves
- 1 pinch of nutmeg
For the crust:
- 1 ½ Sleeve of cinnamon graham crackers
- ½ C Crushed up pecans
- ¼ C Firmly packed light brown sugar
- ~5 TBS butter
- ¼ C Cinnamon applesauce
- Preheat your oven to 325 degrees.
- In a large freezer baggie, place your graham crackers and pecans. Seal the baggie up really well because you don’t want little pieces to fly out. This is the part where you can incorporate you kids 😉 get to banging the heck out of those graham crackers and pecans, I like to use a rolling pin, but a spoon or your fist would work too. Crush them up until they are little little pieces until they look like crumbs.
- Melt your butter in the microwave.
- While the butter is melting pour your crumbs into a big mixing bowl. Mix in your sugar.
- Then place your melted butter (you may need more. If the crust looks dry and is not sticking together melt more butter.) and applesauce into your crumbs and stir well together.
- Once everything is incorporated, grease a round pie pan with non-stick cooking spray. Press all the crumbs really well into the pie pan making sure to squish it up the sides of the pan as well.Pop in the oven for about 15 mins.
- (Sorry, forgot to take a picture of JUST the crust, so this is as good a picture as I could get of just crust…)
While your crust is baking, place your cream cheese, white sugar, lemon juice and vanilla in a mixing bowl and mix them together until everything is well incorporated.
- Mix in your eggs, one at a time.
- In a separate mixing bowl, combine your pumpkin and spices.
- Once your crust is done, pour your pumpkin mixture into the crust. Swirl in your cream cheese mixture.
- Pop in the oven for about 50-60 mins.
- Cool to room temperature and then let sit in the refrigerator for at least 4 hours.
(Jesse took this picture….not the greatest picture, but you have to give him love for trying ;))
(Enjoying Christmas dinner together!!)