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Cinderella Pumpkin Pie with Chocolate Cookie Crust


  • Author: Kris Osborne adapted from Anna Olson
  • Prep Time: 40 minutes
  • Cook Time: 100 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12-16 slices
  • Category: Dessert
  • Method: Intermediate
  • Cuisine: American

Description

This pie is so named because it is a classic pumpkin pie that has undergone a transformation. A chocolate crust holds a pumpkin cheesecake layer topped with a pumpkin pie filling. The result is a grand two-tiered pumpkin dessert that feeds twice as many people as a regular pumpkin pie. Start this pie the day before you plan to serve it so it has time to set up overnight.


Ingredients

CRUST

  • 2 3/4 cups (390 g) chocolate cookie crumbs (gluten-free, if preferred)
  • 2 Tbsp (25 g) packed light brown sugar (I omitted this)
  • 1/2 tsp ground cinnamon
  • 1/2 cup (115 g) unsalted butter, melted

CHEESE CAK LAYER (I omitted this layer for this post, but I’m sure it would be delicious.)

  • 1 pkg (8 oz/250 g) cream cheese, at room temperature
  • 1/3 cup (70 g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4  tsp ground nutmeg
  • 1 large egg, at room temperature
  • 1/2 cup (125 mL) pure pumpkin purée

PUMPKIPIE LAYER

  • cups (500 mL) pure pumpkin purée
  • 1/2 cup (100 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3 large eggs, at room temperature
  • 1 cup (250 mL) whipping cream (I used 3.25% milk)
  • Sweetened whipped cream, for cor (optional) (I used unsweetened whipped cream because I found the pie plenty sweet enough.

Instructions

  1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform pan. (I used a fluted tart 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 10 minutes (no change will be noticeable). Let cool on a wire rack while you make the 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 purée. I omitted this layer. If you’re following suit, jump to #5.
  4. Scrape the batter into the cooled crust and bake for 30 minutes, until the cheesecake no longer jiggles in the centre. While it bakes, prepare the pumpkin pie layer.
  5. Whisk the pumpkin purée with both sugars and then whisk in the cinnamon, cloves, and nutmeg. Whisk in the eggs and then the 1 cup (250 mL) whipping cream (I substituted milk). 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. Let cool in the pan on a wire rack to room temperature, up to 4 hours. Chill the cooled pie, uncovered, in the fridge overnight to set the filling.
  7. If you wish 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 a plain or star tip and pipe a crown just around the top of the pie or simply dollop the whipped cream in the centre. Chill until ready to serve.

Notes

  • I modified the recipe, including eliminating the cheesecake layer, reducing the sugar, and swapping in milk for cream. I have not tried this, but I suspect that non-dairy milk would substitute well here, too.
  • My notes are included in the original recipe. If you are making the full recipe, be sure to use a 9-inch (23 cm) springform pan.
  • 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 the cut edges and refrigerate for up to 3 days.
  • For a glassy pumpkin pie look, don’t over bake it like I did! 🙂 I was upstairs with my daughter and didn’t hear my timer go off. As a result, the pie developed cracks and craters. It’s still delicious, it just doesn’t have that beautiful glassy top. To keep your pie from cracking, have a read through these tips.

Keywords: Pumpkin Pie, Pumpkin, Cheesecake, Chocolate, Cookie, Crust, Recipe

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