Pumpkin-Chocolate-Cheesecake Pie
1 recipe deep dish pie pastry:
1 1/2 c flour
1/4 t salt
Mix flour & salt then cut in 6 T shortening/lard, add water and fluff w/ fork until dough is moist. Form into ball, roll out to 13-inch circle.
Filling:
12 oz (1 1/2 pkg) cream cheese, softened
1/4 c sugar
1 egg, lightly beaten
3/4 c finely chopped semisweet choc pieces
1 15 oz can pumpkin
2/3 c packed br. sugar
2 t pumpkin pie spice
4 eggs, lightly beaten
3/4 c half & half or light cream
Preheat oven to 450. Transfer pastry to 9-10 inch deep dish pie plate. Trim crust edge 1/2 inch beyond plate, flute edge high. Line pastry w/ double thickness foil, bake 8 min. Remove foil, bake 6 min more. Cool, reduce oven to 375.
In med bowl combine cream cheese, 1/4 c sugar, 1 egg; beat on low until smooth. Spread in cooled pastry shell. Sprinkle w/ chopped chocolate.
In bowl combine pumpkin, br. sugar, spice. Stir in 4 eggs. Gradually stir in half & half. Slowly pour pumpkin mixture over choc layer in pie dish. Cover crust edges w. foil.
Bake 60-65 min or until knife inserted near center comes out clean. Remove foil, cool on wire rack. Cover and refrigerate w/in 2 hours. Top w/ chopped choc if desired.
1 recipe deep dish pie pastry:
1 1/2 c flour
1/4 t salt
Mix flour & salt then cut in 6 T shortening/lard, add water and fluff w/ fork until dough is moist. Form into ball, roll out to 13-inch circle.
Filling:
12 oz (1 1/2 pkg) cream cheese, softened
1/4 c sugar
1 egg, lightly beaten
3/4 c finely chopped semisweet choc pieces
1 15 oz can pumpkin
2/3 c packed br. sugar
2 t pumpkin pie spice
4 eggs, lightly beaten
3/4 c half & half or light cream
Preheat oven to 450. Transfer pastry to 9-10 inch deep dish pie plate. Trim crust edge 1/2 inch beyond plate, flute edge high. Line pastry w/ double thickness foil, bake 8 min. Remove foil, bake 6 min more. Cool, reduce oven to 375.
In med bowl combine cream cheese, 1/4 c sugar, 1 egg; beat on low until smooth. Spread in cooled pastry shell. Sprinkle w/ chopped chocolate.
In bowl combine pumpkin, br. sugar, spice. Stir in 4 eggs. Gradually stir in half & half. Slowly pour pumpkin mixture over choc layer in pie dish. Cover crust edges w. foil.
Bake 60-65 min or until knife inserted near center comes out clean. Remove foil, cool on wire rack. Cover and refrigerate w/in 2 hours. Top w/ chopped choc if desired.
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