Pecan Pumpkin Cheesecake Pie

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 3 Egg

• Condiments

  • 2/3 cup Corn syrup, dark

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/4 tsp Nutmeg
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Bread & Baked Goods

  • 1 Pie crust, refrigerated

• Dairy

  • 1 tbsp Butter
  • 1 8 ounce package Cream cheese

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 350 degrees. Spray a 9.5 inch pie plate with nonstick baking spray. Unroll the pie crust and place in the pie plate. Fold the edges under and crimp.
• Beat the cream cheese until creamy. Add the sugar and beat again. Add the pumpkin and spices and beat until creamy again. Add the egg and beat again. Spread the mixture in the bottom of the pie crust.
• Whisk together the corn syrup, sugar, eggs, butter, and vanilla. Add the pecans and stir to coat. Gently pour on top of the cheesecake layer.
• Place the pie dish on a cookie sheet and cover the edges of the pie crust with foil or a pie guard. Bake for 55-60 minutes. Remove and let cool on a wire rack for 1 hour, and then refrigerate until chilled. Serve with Cool Whip and extra pecans, if desired.