Take Along Pumpkin Cheesecake Pie
When you can’t decide between pumpkin and cheesecake make this Take Along Pumpkin Cheesecake Pie! It’s the best of both worlds.
It’s called “Take Along” because you can make it ahead of time in a disposable foil tin, and it transports easily. Use a pie set with a top and bottom plastic case to secure the pie. A great alternative to plain pumpkin or apple pie, it’s perfect to bring for Thanksgiving, Friendsgiving or Christmas!
The Take Along Pumpkin Cheesecake Pie is not overwhelmingly sweet, but it is rich and luxurious because of the sweetened condensed milk. The bit of orange zest strengthens the pumpkin flavor. A tasty oatmeal topping creates that beautiful appeal of fall. These ingredients are easy to find, and you may have most of them in your pantry.
If you don’t have a stand mixer, make the custard in a large glass bowl with a hand mixer.
Start the pie by making the easy custard. Combine the cream cheese and sweetened condensed milk until silky, scraping the sides and bottom of the bowl as needed, in a stand mixer or with a hand mixer. Add the coffee creamer, vanilla and eggs. Mix in the pumpkin puree, zest, salt, and spices, and beat creating a smooth custard.
Place the pie pan on top of a baking sheet lined with parchment paper. This will help you move the filled pie from the counter to the oven with ease.
Shape the pie edges and puncture the bottom with a fork (called “docking the pie” so the crust does not puff, just your custard). Pour the custard into the pie shell and bake. While the pie bakes, make the topping. Add the topping once the initial bake time is complete. Finish the pie by cooking the topping until golden brown.
Cool completely to room temperature before covering it loosely in the refrigerator.
Take Along Pumpkin Cheesecake Pie
ingredients:
- 1 brick of full fat cream cheese, room temperature
- 1 10oz. can sweetened condensed milk
- 1/4 of vanilla coffee creamer or milk, room temperature
- 1 teaspoon of vanilla extract
- 2 eggs, room temperature
- 1 can of pumpkin puree (Libby’s brand recommended)
- Zest of a small orange
- 1/4 teaspoon of salt
- 1/2 teaspoon of both pumpkin pie spice and nutmeg
- 1 store bought pie crust (Pillsbury brand recommended)
- 1/4 cup of unsalted butter, melted
- 1/2 cup of oats
- 1/4 cup of flour
- 1/4 cup of brown sugar
- 1/4 teaspoon of salt
instructions:
How to cook Take Along Pumpkin Cheesecake Pie
- Place a 9” pie pan (disposable tin foil or glass) on top of a baking sheet lined with parchment paper. Preheat the oven to 375F.
- In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), combine the cream cheese and sweetened condensed milk until silky, scraping the sides and bottom of the bowl as needed. Add the coffee creamer, vanilla and eggs, one at a time. Mix in the pumpkin puree, zest, salt, and spices, and beat for 2 minutes creating a smooth custard.
- Roll out the pie dough into the pan and flute the edges. Prick the bottom of the pie several times with a fork.
- Pour the custard into the pie until it is filled (don't overfill the pie). Discard the remaining custard. Bake for approximately 27-30 minutes. The custard will be cooked, slightly puffy and the crust will begin to brown.
- Meanwhile, make the topping. In a small bowl, combine the melted butter, oats, flour, brown sugar and salt. Chill until ready to use.
- Remove pie from the oven after initial bake time and carefully sprinkle the chilled topping over the pie. Cover crust as needed with tin foil as it bakes. Bake for 15- 20 minutes or until the topping is golden.
- Let the pie cool completely to room temperature on a wire rack and serve. Chill overnight covered loosely with parchment paper or foil.
NOTES:
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