Pumpkin Pie Two Ways

 Originally posted by Modern-Day Ma on November 21, 2018

Pumpkin pie is such a classic.  And, yet. It can sometimes be…lackluster.  Not these pies!  With a chiffon filling (don’t worry it’s easy), a reliable crust, and plenty of spices, my classic pumpkin chiffon pie is tried and true. My all-butter pie crust is perfect for this pie!

For those, like me, who prefer to vary the pie offerings at their Thanksgiving table, my pumpkin cheesecake chocolate layer pie is the perfect blend of traditional pumpkin and decadent, creamy cheesecake. 
Be sure to use my blind-baked pie shell for this pie and note it is slightly larger than your traditional pie plate. 

 Enjoy and happy Thanksgiving!

Classic Pumpkin Chiffon Pie

One 9-inch unbaked pie crust

3 large eggs, separated

1 16-oz can pumpkin (or 2 cups homemade pumpkin puree)

1 cup sour cream

1 cup sugar

1 teaspoon cinnamon

2 tsp pumpkin pie spice

Prepare crust with a high fluted edge.

Preheat oven to 450° F.

Using a mixer, whip egg whites until soft peaks form.

With the same beater(s), Combine egg yolks, pumpkin, sour cream, sugar, cinnamon and pumpkin pie spice in a large mixing bowl.

Fold whites into pumpkin mixture.

Pour filling into prepared crust and smooth top if needed.

Bake 10 minutes.

Reduce heat to 350° F and bake about one hour more. (A clean butter knife inserted into the center should come out clean.

Cool completely. Refrigerate.

Pumpkin Cheesecake Chocolate Pie

1 9-inch deep dish or 10-inch pie crust (for blind baking)

8 oz. cream cheese

¼ cup sugar

1 egg, lightly beaten

½ tsp vanilla

¾ cup finely chopped semisweet chocolate, or mini chocolate chips

3 eggs, separated

16-oz pumpkin

1 cup sour cream

1 cup sugar

1 teaspoon cinnamon

2 tsp pumpkin pie spice

Preheat oven to 450°. Blind bake pie shell approximately 5 minutes, or until it begins to turn golden.

LAYER 1: While shell bakes, combine cream cheese, sugar, egg, and vanilla in bowl of a hand or stand mixer just until smooth.

LAYER 2: Finely chop the chocolate.

LAYER 3: In another, larger, bowl, combine egg yolks, pumpkin, sour cream, sugar, cinnamon, and pumpkin pie spice.

In a separate bowl, beat egg whites until soft peaks form. Fold into pumpkin mixture.

Into the cooled pie shell, layer the cream cheese mixture, then the chocolate. Slowly pour pumpkin layer over top. Use a pie shield or tinfoil to prevent crust from over-browning.

Bake 8 minutes at 450°, then lower oven temperature to 375° and bake another 45-60 minutes. A clean butter knife inserted just into the pumpkin layer should come out clean.

Allow to sit at room temperature until cool, then refrigerate. Tastes best the next day.