Pumpkin Cheesecake Layer Pie

Recipe courtesy of e&c

1 package (15 oz) ready to roll pie crust (or homemade)

Cream Cheese Layer

1 8 oz package cream cheese, room temp (I use light cc)

1/3 cup granulated sugar

3/4 teaspoon vanilla extract

1 egg

Pumpkin Layer

1 cup pumpkin puree (not pie filling)

3/4 cup evaporated milk (I used skim eva. milk)

1/2 cup packed light-brown sugar

2 eggs

1 1/2 teaspoon pumpkin pie spice (can substitute cinnamon/nutmeg combo)

1/4 teaspoon salt

1 egg, beaten with 1 teaspoon water

1. Heat oven to 400 F.  Fit pie crust into 9 inch pie plate and crimp edges.  Refrigerate until ready to roll.  (You can use a second pie crust to cut out shapes with cookie cutter (1 inch size) to press over crimped edges).  You could also omit pie crust and substitute and pre-made graham cracker shell.

2. Cream Cheese Layer

Beat Cream Cheese, Sugar, Vanilla, & Egg until smooth.  Spread evenly into bottom of piecrust.

3. Pumpkin Layer

Beat Pumpkin Puree, Milk, Brown Sugar, Eggs, Pie Spice & Salt until smooth.  Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.

4. Brush edge of pie with egg-water wash.  Overlap shapes if using.  Bake at 400 F for 15 minutes.  Cover edges with foil, reduce heat to 350 F and bake for an additional 45 minutes.

5. Cool pie completely on rack.  Refrigerate until completely chilled.  Before slicing, leave out for 30 minutes.