This silky pumpkin pie has a luscious cheesecake swirl inside and is a fun alternative to classic pumpkin pie. Try it for your Thanksgiving dessert this year!
When the moon hits your eye like a big pumpkin cheesecake pie, THAT’S AMORE’!
Sorry about that. You know I had to.
So this pie. It’s kinda bringing out the “cray Sarah” today.
Something else though too…Today is kinda a big day on WAHO. *wait for iiiit….*
2 years ago today, I pressed the “publish” button for the first time. And my life was changed forever.
Ookay yeah, I get that that sounds pretty dramatic. 😉
Whole and Heavenly Oven turns TWO today, guys!
Seriously though, I can hardly believe it’s been two freaking YEARS since I began blogging. Before I started WAHO, I can remember drooling over beautiful food photography, pouring over gorgeous food blogs like the Pioneer Woman and Elana’s Pantry.
Until…one day I though, hey! I can do that! I can be a big and popular food blogger too!
So I said to my mom, Mom, let’s DOOO this!! It’ll be so much fun.
I don’t think my mom believed me, but she humored me and helped me set up with WordPress, buy a theme and even gave me her little digital camera to use for my “food photography”
Looking back at that first year, I kinda cringe. In fact, please do not ever go into my 2012 archives. I was only 16 at the time and my tiny, dark photos and my forced, dry writing are enough to make me want to just stick my foot in my mouth.
And during all that time I was wondering, ummm…hello?? Where are all the readers? People. I’m here!
Two years later a lot has changed around here: Last spring, I hired someone to design my blog. Last January, I splurged and bought my first DSLR camera and threw myself into learning food photography. I started testing and re-testing recipes to make sure they worked.
Slowly but surely my readership began growing. As my blog grew, companies began reaching out to me, my photos started being accepted to food sharing sites, I started making a ton of amazing blogging friends, people even started leaving me comments telling me they made one of my recipes and loved it.
And here we are….two years later my little blog is a TODDLER. *sniff* WAHO is growing up so fast….
And I’ve loved every minute of it. ♥
Okay, no crying here today guys. This is a haaaaaaappy day. Let’s talk pie.
Most people I know want cake on their “birthday” (blog-day?) Me? I’m a pie kinda-girl aaaall the way. So pie it is today.
Pumpkin pie, of course. Would you expect any less? Pumpkin is what I liveeeee for.
And I’m sure you guys know by now my insane obsession with anything cheesecake PLUS pumpkin.
Pie + pumpkin + cheesecake = Sarah’s ♥♥♥
This is THE way to celebrate your 2nd blog anniversary, guys.
Any of you die-hard, classic pumpkin pie-lovers had better sit this one out. We’re doin’ a FUN version of pumpkin pie today.
If a gigantic cheesecake swirl in my pumpkin pie is wrong then I don’t ever want to be right. ♥
You’re not going to BELIEVE the texture of this pie, my friends. As if classic pumpkin pie wasn’t custard-y and silky enough, adding cheesecake to the mix takes the texture from “awesome” to “infinity-and-beyond-awesome.”
Each luscious bite literally melts in your mouth. Omgggggg…
This pie, guys…I can’t even think of anything to say. Mostly cause my mouth is full of pie and mostly because omg-can-i-just-say-you-NEEEED-this-pie-for-thanksgiving-this-year?
Pretty please make this pie for Thanksgiving this year, guys. You will become the Queen Of Pies in everyone’s eyes.
Just lookit’ that swirl guys!
Pumpkin cheesecake pie? Thank you for being so darn-tootin’, beyond amazing. The end.
Whew. That was a long blog post. I must commend you, if you’re even still reading.
I’m ready for a piece of pie now, aren’t you?
- Pie pastry for 1 (9 in) pie
- PUMPKIN FILLING:
- 1 can (15 oz) pumpkin puree
- 3/4 cup xylitol (or sugar)
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 4 teaspoons cornstarch
- 1 cup milk
- CHEESECAKE FILLING:
- 8 oz cream cheese, softened
- 1/4 cup xylitol (or sugar)
- 1 egg yolk
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Roll out pie pastry to fit a 9-in pie pan and place in pan. Set aside while you prepare the fillings.
- Make the pumpkin filling: In a large bowl, whisk all pumpkin pie filling ingredients until smooth. Pour into pastry crust.
- Make the cheesecake filling: Place softened cream cheese and xylitol (or sugar) in a medium bowl. Beat on medium speed until smooth. Beat in egg yolk, milk and vanilla until smooth and creamy.
- Drop cheesecake filling by the spoonful over pumpkin pie filling. Use a knife to gently cut through filling to swirl the layers.
- Bake pumpkin pie at 400F 10 minutes, then reduce heat to 350F and continue baking 55-60 minutes or until a knife inserted in middle of pie comes out clean (filling will still be a little bit wobbly in center) NOTE: If crust browns too quickly, cover the edges with foil.
- Cool pie completely on a wire cooling rack, then chill at least 2 hours before serving.