Cinderella pumpkin pie

By Anna Olson
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SERVES
16
TOTAL TIME

Ingredients

Crust:

  • 2-3/4 cups (390 grams) chocolate cookie crumbs
  • 2 tablespoons (25 grams) packed light brown sugar
  • 1/2 teaspoon (1.5 grams) ground cinnamon
  • 1/2 cup (115 grams) unsalted butter, melted

Cheesecake layer:

  • 1 (250 grams) package cream cheese, at room temperature
  • 1/3 cup (70 grams) granulated sugar
  • 1 teaspoon (3 grams) ground cinnamon
  • 1/4 teaspoon (1 gram) ground cloves
  • 1/4 teaspoon (1 gram) ground nutmeg
  • 1 large egg, at room temperature
  • 1/2 cup (125 milliliters) pure pumpkin purée

Pumpkin pie layer:

  • 2 cups (500 milliliters) pure pumpkin purée
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 teasoon (3 grams) ground cinnamon
  • 1/4 teaspoon (1 gram) ground cloves
  • 1/4 teaspoon (1 gram) ground nutmeg
  • 3 large eggs, at room temperature
  • 1 cup (250 milliliters) whipping cream
  • Sweetened whipped cream, for garnish

Directions

  1. Preheat the oven to 350 °F (180 °C) and grease a 23 centimeter springform pan.
  2. For the crust, stir the cookie crumbs with the brown sugar and cinnamon and then stir in the melted butter until evenly combined. Press into the bottom and all the way up the sides of the pan. Bake for ten minutes (no change will be noticeable). Cool on a wire rack before filling. Leave the oven on.
  3. For the cheesecake layer, beat the cream cheese until smooth (by hand is easy enough) and then beat in the sugar, cinnamon, cloves and nutmeg. Switch to a whisk and whisk in the egg, followed by the pumpkin.
  4. Scrape the batter into the cooled crust and bake for 30 minutes, until the cheesecake no longer jiggles in the centre. While this layer bakes, prepare the pumpkin pie layer.
  5. Whisk the pumpkin with the brown and granulated sugars and then whisk in the cinnamon, cloves and nutmeg. Whisk in the eggs followed by the whipping cream. Once the cheesecake layer has baked for 30 minutes, remove the pan from the oven and gently pour the pumpkin pie filling over the cheesecake—it will fill the pan right to the top.
  6. Return the pan to the oven and bake for 50 to 60 minutes more, until only the centre of the pie shows signs of jiggling. Cool the pie, in its pan, on a wire rack to room temperature, up to four hours. Chill the cooled pie uncovered in the fridge overnight to set the filling.
  7. To decorate the pie, remove it from the pan and carefully slide it onto a cake stand or a platter. Scoop the whipped cream into a piping bag fitted with plain or star tip and pipe a crown just around the top of the pie. Chill until ready to serve.

Make-ahead tip:

You can make this pie a full day ahead of serving. Store it uncovered in the springform pan in the fridge overnight. Once the pie has been sliced, press a little plastic wrap or parchment paper onto cut edges and refrigerate for up to three days.

Helpful hint:

To make a classic pumpkin pie from this recipe, line a 23 cm) glass pie plate with  a classic pie dough and trim and crimp the edges. Prepare the pumpkin pie layer as above, pour it into the pie shell and bake for about 50 minutes at 350 °F (180 °C) until only the centre of the pie show signs of jiggling. Cool and then chill before serving.

* Plain pumpkin purée, which is found in grocery stores everywhere, works well in this pie. If you’d like to roast your own pumpkins, purchase “pie pumpkins,” which are about 900 grams each. (Jack-o’lantern pumpkins are too stringy and watery for baking.) Cut the pumpkins in half, scoop out the seeds, pierce the skins with a knife or fork and place face down on baking trays. Bake at 350 °F (180 °C) for 30 to 40 minutes, cool and then peel off the skin and purée the pumpkin until smooth. Pumpkin purée can be packed in resealable bags or airtight containers and frozen for up to three months. Thaw overnight in the fridge before using in recipes.

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