Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie. Three Pies in One!

 This Cheesecake Pumpkin Pecan Pie (also called Chumpcan pie! Cheesecake + Pumpkin + Pecan = the most delicious portmanteau ever!), is the ultimate Thanksgiving pie! Almost all of your Thanksgiving dessert cravings in one pie!

UPDATE: 11/26/14: Before printing the recipe and starting this pie, please read the TROUBLESHOOTING section below the recipe.   Also, I modified and updated the recipe and changed the baking method for the gooey pecan topping option because it works better, especially ‘layer wise’.

Whenever I think of Thanksgiving, I think of pie.  Bulging golden apple pie, deep orange, custardy pumpkin pie, gooey, sweet, toasty pecan pie, some form of luscious, rich cheesecake or maybe chocolate…well, you get the picture. Don’t get me wrong, visions of stuffing, mashed potatoes, that broccoli souffle casserole with cream of mushroom soup, mayo, eggs and loads of cheese (a major tradition), and candied sweets (what we called them; the ‘sweets’ are sweet potatoes) dance through my head too, but for some reason, since I started food blogging, PIE is the Footloose Kevin Bacon doing handsprings on the dance floor of my cerebral cortex.

Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie! -Three Pies in One! A Cheesecake layer, a pumpkin pie layer and a pecan pie layer! The ultimate Thanksgiving pie!
Pumpkin pie has always been a favorite of mine; a pie I crave when the weather starts to cool and the leaves start turning color and falling. The reason it became a favorite might have been because it was the bad boy pie; the elusive pie,; the pie I wasn’t allowed to date or hang out with because my parents didn’t approve.

My family hated/hates pumpkin pie.

Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie! -Three Pies in One! A Cheesecake layer, a pumpkin pie layer and a pecan pie layer! The ultimate Thanksgiving pie!

As a child and young teen, OH how I craved a taste of those smooth, burnt orange, shiny surfaced pies, beckoning me with a whiff of pumpkinny goodness every time I saw one, whether it be at the supermarket, where I tried to sneak one into my Mother’s shopping cart, or the Fall bake sale at school.

Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie! -Three Pies in One! A Cheesecake layer, a pumpkin pie layer and a pecan pie layer! The ultimate Thanksgiving pie!
I’ll never forget the day I got to finally sink my teeth into the creamy, spiced custard in a buttery, flaky crust that is pumpkin pie.  I was about 15, and the Fall bake sale at my HS was in full bloom, packed with kids and teachers vying for that last rice krispie treat, and almost stampeding past each other to grab a bunch of the ‘good’chocolate chip cookies that one Mom was known for (I always felt sorry for the other chocolate chip cookie Moms whose plates of cookies remained untouched).  I tentatively took baby steps toward one pumpkin pie, cut into slices, at the edge of the table. Unfortunately, I had spent the little money I had that day on a few bottles of nail polish being sold by an upperclassmen, forgetting about the bake sale.

Hmmm..I couldn’t just steal a slice; I needed to do this in a somewhat civilized manner, as in errr…

Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie! -Three Pies in One! A Cheesecake layer, a pumpkin pie layer and a pecan pie layer! The ultimate Thanksgiving pie!

“I’m doing a report on pumpkin pie, and I’ve never tasted one.  I wish I could buy a slice, but I don’t have enough money.” I said to one sweet-faced PTA mom.  

A report on pumpkin pie? What was I thinking??

I immediately wished I could take it back, mentally punching myself in the mouth.

Then lo and behold; a miracle.  The PTA Mom winked at me and slyly slid a slice my way, ignoring my ridiculous lie. I thanked her profusely..maybe a little too much, but no time for regrets, I needed to finally dig into years of wonder.

One bite and I was in heaven; I knew we were meant to be.  From that day forward, even though pumpkin pie was still met with grimaces come Thanksgiving, my parents were kind enough to buy me one each and every last Thursday in November.  Of course, I had to endure the “Yuck, how can you eat that?” barbs and jokes, but it was well worth every bite.

To this day, my family still hates pumpkin pie or anything pumpkin in general.  To quote my father, from a very recent conversation we had about Thanksgiving and pumpkin pie this year..

“I just hate the smell of raw pumpkins.” He said with a look of disinterest.

“Have you ever tried it cooked?” I asked, in hope it would open up some loophole in his pumpkin hating psyche.

“NO, and I don’t want to, so don’t try to push pumpkin pie on me; my stance hasn’t and never will change.” He replied coolly.  Conversation over.

So much for that.

Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie! -Three Pies in One! A Cheesecake layer, a pumpkin pie layer and a pecan pie layer! The ultimate Thanksgiving pie!

Oh, wow..all these years, and no pumpkin gene has kicked in for him; no glorious moment of discovery in finding out that something he ate contained pumpkin, and it was good!

Does that mean I’m not bringing one to Thanksgiving dinner? A big HECK no.  For years, coconut custard pie was the ‘pumpkin pie’ at our Thanksgiving dessert table, and I do love me a nice slice of coconut custard pie, but once adulthood set in, no one could stop me from placing a gorgeous, homemade pumpkin pie right beside it. Someone always found a way to push it to the side, the dark corner of the gymnasium during the HS dance;  a total dessert outcast; shunned and blackballed; a scarlet P on its shiny surface.

I was the friend who stood by it, the one who would never leave it to stand alone (this doesn’t only apply to edible, inanimate objects, but people too). In other words, I slid it back into the rotation every time I passed the dessert table, in front of the coconut custard pie. Ha!

Once I learned to bake pies, I tried many variations of pumpkin pie, from pumpkin cheese pie, to pumpkin pie with pecan streusel, to a recipe an ex BF’s Mom gave me where the cream cheese layer was beneath the pumpkin filling.  I LOVED that idea, and the pie itself, so that was my go to for many Thanksgivings to come.

Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie! -Three Pies in One! A Cheesecake layer, a pumpkin pie layer and a pecan pie layer! The ultimate Thanksgiving pie!
Present day, as in today..well, last night.  I decided I needed to get at least one Thanksgiving pie favorite of mine up on this blog.  At first it was going to be the old pumpkin ‘cheese layer’ pie, but then I had this hankering for pecan pie too, and couldn’t decide which direction I wanted to take.  Suddenly it hit me. Why not combine all three, as in turning the pecan streusel from one pumpkin pie recipe into a more pecan pie like topping? Into the lab I went; three days of intense and laborious testing.

It worked in two ways; crunchy or gooey.  Three pies in one; no choosing, no juggling a slice of cheesecake, pecan pie and pumpkin pie on one plate, trying not to look silly as you take bites of each at once.

Would you believe I almost added a layer of caramel apples to make it a Cheesecake Apple Pumpkin Pecan Pie (Chumplecan pie!)? After about 2 seconds, I decided that was overkill.  What do you think?

That being said, the cheesecake layer is your standard formula for swirling into brownies, filling cupcakes or muffins, marbling into cake batters and sweet breads etc, prior to baking.  It’s a formula that I’ve had memorized for years, and it always works. No specific person or place where it comes from, but it’s all over the net.  1 bar of cream cheese cheesecake creator, do you exist?

Anyway, this pie is a little labor intensive, but SO SO SO WORTH IT! This is the APEX, APOGEE, KING/QUEEN of holiday pies! Please let me know how it turns out for you if you make it!

Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie! -Three Pies in One! A Cheesecake layer, a pumpkin pie layer and a pecan pie layer! The ultimate Thanksgiving pie!

Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie

Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie
Prep time: 
Cook time: 
Total time: 
Yield: One 9.5 to 10-inch deep dish pie - about 8 to 12 servings, depending on how you slice it.
Rest time for pie dough - 2 hours
Chill time for pie - at least 6 hours, but preferably 12 hours
Pie crust adapted from Tish Boyle
Flaky Pie Crust
  • 2½ cups all-purpose flour, chilled
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into ½ inch chunks and frozen
  • ¼ cup lard or vegetable shortening, frozen
  • 6 to 8 tablespoons ice-cold water ( I remove 1 tablespoon ice water and replace that tablespoon with 1 tablespoon apple cider vinegar in all pie crust recipes – it tenderizes the crust)
Cheesecake Layer
  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
Pumpkin Pie Layer
  • 1¼ cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a cheesecloth or paper towel lined fine mesh sieve, covered, for several hours to overnight, in the fridge. When fully strained, place the pumpkin in a saucepan and over low to medium heat, cook it down on the stove top over low to medium heat for about 5 to 8 minutes, stirring so it does not stick to the bottom of the pot, until bubbling and caramelized, then let cool before continuing)
  • ½ cup + 2 tablespoons heavy cream (you can use evaporated milk, if you prefer)
  • ¼ cup firmly packed brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 egg, lightly beaten
Regular Gooey Pecan Pie Topping
  • 1½ cups mix of whole and coarsely chopped pecans
  • ¼ cup granulated sugar
  • ⅓ cup firmly packed dark brown sugar
  • ⅔ cup light or dark corn syrup
  • 1 teaspoon vanilla extract
  • 2 eggs beaten
  • ½ teaspoon salt
  • 3 tablespoons melted butter
Alternative Crunchy Pecan Praline Topping (If you use this topping, the baking method changes. Read in directions below)
  • 1½ cups pecans, chopped fine
  • ¼ cup firmly packed light brown sugar
  • ¼ cup firmly packed dark brown sugar
  • 2 tablespoons light or dark corn syrup
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted butter
Make and Parbake Pie Shell:
  1. Place the flour, sugar and salt in a food processor fitted with the metal chopping blade and pulse on and off until combined. Scatter the butter pieces and the shortening, in large chunks, over the flour mixture. Pulse the machine on and off until the mixture resembles coarse meal. Add 6 tablespoons of the ice water and process until the mixture just starts to come together. If the dough seems dry, add the remaining 2 tablespoons water as necessary. Do not allow the dough to form a ball on the blade, or the resulting crust will be tough! You want a raggedy mess of crumbly dough, with lumps of butter showing.
  2. Turn the dough out onto a work surface, divide it in half, and shape each half into a disk – gently pressing each raggedy mess together, (DO NOT press into each disk or try to squeeze it together so the dough is uniform – it will come together in the refrigerator). Wrap the disks separately in plastic wrap and chill for at least 2 hours. You will only need one disk for this recipe, so you can freeze the other disk for later use.
  3. Lightly flour a large work surface. Allow the dough to soften at room temperature just until it is pliable (about 10 minutes). Place 1 disk on the floured surface and sprinkle some flour over it. Roll the dough from the center out in every direction, flouring the work surface as necessary to prevent sticking. You want a round of dough that’s about ¼ to ⅛ inch and about 3 inches greater in diameter than the pie pan/plate you are using.
  4. Transfer the crust to a 9½ to 10-inch deep-dish pie pan (if you don’t use a deep-dish pan, there will be pumpkin filling left over, not to mention you run the risk of overflow) by rolling it loosely around the rolling pin and unrolling it carefully over the pan. Press the dough first into the bottom of the pan and then against the sides. Patch any holes or cracks with dough scraps. Trim the edges of the dough with scissors, leaving about ¾ inch of overhang. Fold overhang over and crimp as you please. Place shell in the freezer and preheat oven to 400 degrees F.
  5. When oven temperature is at 400 F, remove the pie shell from the freezer. Line the pie crust with a large sheet of lightly buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 10 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack while you make the fillings.
Make the Pie Using Pecan Pie Gooey Topping:
  1. In a medium bowl, beat cream cheese until smooth. Beat in ¼ cup sugar, then add vanilla and egg. Beat mixture until smooth.
  2. Pour the cream cheese mixture into the bottom of the par baked pie shell, spread evenly, then freeze for about 15 -20 minutes. You don't want it frozen solid, just very firm, like a block of chilled cream cheese.
  3. In the mean time, in a large bowl, combine strained (and/or cooked down) pumpkin puree, heavy cream, the lightly beaten egg, vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.
  4. In another bowl (or 2 to 4 cup measuring cup), combine the eggs, sugars, melted butter, corn syrup, vanilla extract and salt for the gooey pecan pie topping. Do NOT stir in pecans, keep them in a separate bowl for now and set both the pecan pie goo and pecans aside. Preheat the oven to 425 F.
  5. Remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top - If it seems like it will overflow, stop pouring about ½-inch to 1-inch from the top of the crust edge. Place in the 425 F preheated oven and bake for 10 minutes, then reduce the temperature to 350 F and bake 20 to 25 minutes more. You want the pumpkin layer firm enough to hold the gooey pecan topping (you will see some cracks on the surface of the pumpkin, and the middle will be slightly jiggly, when it's ready to be topped). When it looks ready, gently scatter the 1½ cups chopped and whole pecans evenly over the pumpkin layer. Now carefully spoon the pecan pie goo over the pecans. It's okay if it doesn't cover fully as it will all melt together in the oven. Another way to add the pecan goo is to mix it up in a 4 cup glass measure so when it's time to add the pecan goo after scattering the pecans on the pumpkin layer, you pour the goo around the pie in circles from high up so it hits the pie in a thin stream, which will minimize sinkage.
  6. Bake for 30-45 minutes longer. Cover the edges of crust with aluminum foil or a pie crust shield if browning too quickly, but you will eventually have to cover it to prevent excess browning some time toward the end. Keep checking every 20 minutes.
  7. When the pie is done, it should be sturdy, but still jiggly in the middle. The pecan pie topping should be dark and bubbling.
Make Pie Using Alternative Pecan Praline Crunch Topping
  1. Preheat oven to 425 F. Stir together the all the pecan praline crunch ingredients. Cover and set aside.
  2. After you freeze the cheesecake layer ( You don't want it frozen solid, just firm, like a block of chilled cream cheese), pour on the pumpkin layer (If it seems like it will overflow, stop pouring about ½-inch to 1-inch from the top of the crust edge) and place in the oven. Bake for 10 minutes. Reduce temperature to 350 F; and bake for 40 to 50 minutes or until the pumpkin layer is firm enough to hold pecan praline crunch layer without too much 'sinkage'.( You want to see a few cracks on the top of the pie).. Remove the pie from the oven and gently sprinkle or spoon pecan praline crunch topping evenly over the top. The pumpkin pie layer will sink a bit because the pecan crunch is heavy, but do not worry!
  3. Place back in the oven and bake for an additional 10 to 20 minutes (keep checking), until the pecan praline crunch topping is bubbling.
  4. Like with the gooey pecan topping method above, during the whole baking time, check every 15 to 20 minutes to see if the crust is browning too quick. If it is, cover with aluminum foil or a pie crust shield to prevent excess browning.
  5. In the end, no matter which pecan topping you used, when it looks to be done, remove from oven and let cool at room temperature, then place in the fridge and chill for several hours to overnight (overnight is recommended).
IMPORTANT – And I have to stress this again even though I mentioned it above. Whichever pecan pie topping you use, you MUST let the pie cool at room temperature, then refrigerate for several hours to overnight before slicing and serving (preferably overnight). Also, sometimes some of the cheesecake filling or pecan pie filling affects the color of the pumpkin filling. It may not look a beautiful orange, but rather a yellowish color. No worries, as it still tastes awesome!
-Some have mentioned that they didn't have enough pecan pie topping to cover. It truly depends on your pie dish, so if it looks like you might not have enough, or simply want more since it's a thin layer, double or add another half of either pecan pie topping and bake an extra 5 to 10 minutes.
-Drizzle pie with melted chocolate or chocolate ganache for extra decadence!


1. “There’s too much pumpkin filling, it overflowed when I poured it on top of the cheesecake, and I still had pumpkin filling left over!”

I have been using a 10-inch deep dish pie dish, like THIS one, for this pie for years, and everything fits perfectly.  But, if you use a 9-inch deep pie dish or your pie dish isn’t holding all the filling once you’ve already mixed all the pumpkin filling and started to pour it on; stop pouring when the pumpkin filling reaches about 1/2 to 1-inch below the crimped edge.  Make mini pumpkin pies with any leftover pumpkin filling.  Line a standard cupcake/muffin pan with cupcake liners and place a gingersnap or vanilla wafer at the bottom of each lined cup (or spray cupcake wells with oil, then line wells with pie dough circles).  Pour pumpkin filling over the cookies and bake at 375 F for 25 – 30 minutes.  You probably won’t fill all 12 pan wells, so pour water into any empty, unlined wells so the mini pumpkin pies bake evenly.

UPDATE: I modified the pumpkin filling for a 9-inch to 10-inch deep dish pie plate to make sure there is no overflow.  However, if you want to use a 10-inch springform pan, the pumpkin layer ingredient amounts should be changed to;

1 1/3 cups unsweetened fresh or canned pumpkin puree (If using canned, strain in a cheesecloth or paper towel lined fine mesh sieve, covered, for several hours to overnight, in the fridge)
1 cup heavy cream (you can use evaporated milk, if you prefer)
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 eggs, lightly beaten

I also recommend increasing the cheesecake and pecan pie layers by half, and using a graham cracker or your favorite cookie crust in lieu of the pastry crust!

2. “My pie has been in the oven over the written cooking time, and it still doesn’t seem done! What should I do?”

The pie will not look done when it’s ready to come out.  It will be slightly jiggly to more than slightly jiggly in the middle, maybe almost like it’s raw, but the sides will be somewhat set, just like a cheesecake. Regardless, do not keep the pie in the oven more than 75 minutes.  Once you take it out, let it come to room temperature, then into the fridge to chill for at least 6 hours.  I promise you it will set up perfectly! Also, some ovens run hotter or cooler than others, so an oven thermometer is an ideal tool to have to make sure your oven is at the right temperature.

3. “The pecan topping seems sparse!”, or “…it isn’t fully covering the top of the pie!”

The gooey pecan pie layer is supposed to be thin (since it’s so sweet), but if you want more gooey pecan pie topping, make another half of the recipe and add another 5 to 10 minutes to the baking time.  If you decided to use the crunchy pecan praline topping, it  may seem like it won’t cover the top of the pie, but it will all melt together and cover the top of the pie in the end.  However, you can also double or make another half of the crunchy pecan pie topping, if you’d like.

4.  “Do I really have to strain or cook down the canned pumpkin?”

No, you don’t.  It’s just something I’ve been doing for years with any recipe that calls for canned pumpkin and I don’t feel like roasting a pumpkin for fresh pumpkin puree.  Removing the extra water intensifies the pumpkin flavor and removes any ‘tinny’ can taste. It also helps reduce the chance of overflow in this pie. Sometimes I even strain and cook down the canned pumpkin!

In conclusion, everyone ate and loved this pie – even my father, although he scraped off the pumpkin layer.  Oh, well, it’s something, right?  Regardless, it’s now in demand for every Thanksgiving forward.

On another note, I submitted this Cheesecake Pumpkin Pecan (aka Chumpcan) Pie to the Food Network’s Virtual Thanksgiving – A Communal Table.  The hashtag on Twitter is #pullupachair.  Below is the virtual Thanksgiving menu created by all of us.  What a feast, huh?  Click on the links and be prepared to drool.

The Food Network Communal Table Thanksgiving Feast

Cocktails, Appetizers, Soups and Salads:

Eat Be Mary: She’s Mulling It Over Wine
Cookistry: Bread With Ancient Grains
Celebrity Chefs and Their Gardens: The American Hotel Peconic Clams
Picky Eater Blog: Butternut Squash Soup With Thyme and Parmesan
Good Food Good Friends: Mushroom Soup

Mains: Grilled Quail with a Warm Beet, Frisée, and Pistachio Salad
She Wears Many Hats:
Mayonnaise Roasted Turkey

Living Mostly Meatless: Vegan-Friendly Corn Casserole
Healthy Green Kitchen: Red Kuri Squash Pie
The Naptime Chef: Crispy Rosemary Fingerling Potatoes
Gluten-Free Blondie: Apple and Cranberry Studded Stuffing
Eat Drink Man Woman Dogs Cat: Blue Cheese and Rosemary Celebration Potatoes
Burnt Lumpia: Turkey, Sweet Potato and Cranberry Empanadas
Panfusine: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper
Homemade Cravings: Warm Brussels Sprouts and Cranberry Slaw
Bakeaholic Mama: Maple Roasted Brussels Sprouts With Crispy Prosciutto
Show Food Chef: Beer-Braised Brussels Sprouts
T’s Tasty Bits: Sweet Empanadas with Pumpkin and Lupini Beans Filling
The Amused Bouche Blog: Braised Kale
The Little Kitchen: How to Make the Perfect Mashed Potatoes

The Macaron Queen: Macaron Tower
Poet In The Pantry: Amaretto Apple Crisp
Farm Girl Gourmet: Pumpkin Coconut Panna Cotta
That’s Forking Good: Cinnamon Chip Pumpkin Blondies
Out of the Box Food: Out of the Box Food Maple Pumpkin Pie
Cake Baker 35: Orange Spiced Pumpkin Pie
Lisa Michele: Pumpkin, Pecan, Cheesecake Pie
Food For My Family: Buttermilk Custard Pear Pie
Simple Bites: Black-Bottom Maple Pumpkin Pie
A Cooks Nook: Swedish Apple Pie
Yakima Herald: Pretzel Jell-O Salad
How Does She: Three of Our Favorite Desserts
Dollhouse Bake Shop: Thanksgiving Candy Bar Name Plates
Sweet Fry: Pumpkin Latte
Tasty Trials: Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce
An Uneducated Palate: Puff Pastry Apple Tart
Frugal Front Porch: Mini Cheaty Cheesecakes

Even more:
Kitchen Courses: Thanksgiving for Six People Under $60
A Curious Palate: The Communal Table

Time for the winner of the Cuisinart DLC-2 Mini Prep Plus Food Processor. After I generated the number via, and counted over and over, skipping over a few of my own replies, I wasn’t shocked to see where it landed.  There were several entries from people who battled and survived breast cancer, people who’s loved ones battled and survived breast cancer, and sadly, some who lost loved ones to it.  Well… chose one of those people, or maybe something/someone else did.

Congratulations, Stephanie!  I hope your Mom chops, grinds and purees her heart out 🙂  Sending you an email to get your mailing info, right now.

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265 Responses to Cheesecake Pumpkin Pecan Pie aka Chumpcan Pie. Three Pies in One!

  1. That pie is terrific! What so sinful. What a great Thanksgiving treat.

    I also hate the smell of raw pumpkin, but I love eating that veggie.



  2. You just cut my baking down! I normally make cheesecake, pecan pie, pumpkin pie and a couple others….

    I think I LOVE this idea of 3 in 1!!!!!

  3. Juliana says:

    Lisa, what a GREAT idea…absolutely perfect for Thanksgiving…this way one slice and you taste all three flavors.
    Beautiful as always.
    Hope you are having a wonderful week and thanks for this great idea 🙂

  4. Dan says:

    WOW looks amazing I love the chocolate covered slice yummy. The 3 in 1 certainly satisfies many different tastes. Your plating compositions are quite festive – great photos :).

  5. Suz says:

    I’ve never had pumpkin pie before. I see it all over the internet at this time of year and I am so intrigued, and then you go and put pecans on the top and my head explodes. Wow! I keep scrolling back up just to stare at the photos. Must.Make.Pie.

  6. This is the most fabulous, over the top pumpkin pie I’ve ever seen. You’re a genius. You really need to publish a cookbook!

  7. Renata says:

    How cool is that, Lisa! I just LOVE it! I’m working on a ceramic pie plate in my pottery class and if it comes out beautiful I will use it for the first time to make this pie… yes… it is that special! What a great idea!

  8. Megan says:

    This pie is stunning! I haven’t made pumpkin pie in forever… but I just made a cheesecake, and I think I made pecan pie last year. Love the idea of combining them all!

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  10. Lisa~~ says:

    Lisa, your pie looks wonderful. I have to admit that I’m one of those that shuns traditional pumpkin pie. I have tried it numerous times but never can do it though I love the flavor of pumpkin in other things…maybe it’s a texture thing. Give a call tonight if you have a chance, I’m still up.

  11. Shelley C says:

    Umm… I think I have to make this. Like… now.

  12. mjskit says:

    I’m trying to think of a word that’s more decadent than decadent. 🙂 WOW! What a pie! To heck with the meal – give me a fork!!!!

  13. Krista says:

    Oh my goodness, Lisa. 🙂 This really is the best of the holidays all in one pie. 🙂 Pumpkin pie is one of my favorite holiday treats, especially cold for breakfast with strong coffee. 🙂

  14. THAT is a sexy pie!!!!!!! Seriously sexy.

    I have never even imagined that a pie like this could exist, and now WOW. You’ve gone and done it.

    Bravo, bravo!

  15. shaz says:

    Oh wow Lisa, that pie sounds heavenly! I admire your tenacity at getting yourself a slice of pie, and your steadfastness in the face of family disapproval. I personally tried my first pumpkin pie at a friend’s place a couple of years ago and I loved it!. Then a few weeks ago, a brilliant orange pumpkin screamed out to be turned into pie so I baked my first one ever. It was ok (I stuffed up the filling making it too mushy), but now I know where the family stands – two against two 🙂 Not too bad. Might convert everyone when I give this a whirl.

  16. Jenni says:

    Pumpkin Pecan Pie Perfection! I’m glad you stuck with your love for pumpkin! We always have one on our table, but our pies are always the tried and true every year – cherry, pumpkin, pecan, and chocolate cream. Might have to mix it up this year!

  17. Jamie says:

    I hated pumpkin pie until I started to make my own with fresh pumpkin instead of the vile canned stuff! Your pie is fabulous! Gorgeous! A Wower! You are such an incredible baker! I want! But I have to tell you, the candied pecans and that drizzle of chocolate glaze/ganache did me in. Can I come over for Thanksgiving???

  18. bunkycooks says:

    What a great idea! You can have all of your favorite pies in one! 🙂 I have quite a bit of fresh pumpkin put up, so I will be trying this recipe soon.

  19. Your pumpkin pie story is hilarious 🙂 I had my first slice a few years ago, I’m a fan too. Love what you did here, the layers look so pretty and neat.

  20. Aparna E. says:

    Ohhh no you di’in’t!!! HOLY CRAP LISA. I think I just drooled all over myself. Our minds must think alike because one of my friends and I are thinking of making a pecan/pumpkin bread (mix between pecan pie and pumpkin pie) for the holidays! Will report back on how it turns out. But judging by the deliciousness you just made, I don’t think we’ll come close! I HAVE TO MAKE THIS. <3

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  29. Dinavia says:

    This is definitely on my thanksgiving menu!!!! Thank you for coming up with this!

  30. Janice says:

    That pie is a dream come true! I have to make it – so clever!

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  35. Sue says:

    The creative part of your brain is working overtime again, Lisa:) This pie looks AMAZING. No tough decision on which pie to eat, you’ve covered it all! Woo Hoo!

  36. MandyM says:

    I’ve only had pumpkin pie once but I loved it! You’d enjoy pumpkin fritters too I’d guess. For Christmas I do mashed butternut with loads of butter, some cinnamon & nutmeg. It’s just the tastiest thing!

    I’ve known people who won’t eat anything green, but never heard of someone not eating pumpkin! Your dad doesn’t know what he’s missing 🙁

    That pecan topping looks incredible, my favourite pie is pecan. Mmmmmmm… Awesome baking Lis, as always!

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  39. Lynn says:

    Lovely post – you made me laugh. My husband is a pumpkin hater. I’m going to try out your wonderful looking pie.

  40. Suzanne says:

    That pie looks delectable indeed 🙂 I love the combo for sure. Funny that I hated pumpkin pie and all things pumpkin not too long ago and same with pecan, but after years of the prize pies at my in laws was pecan and pumpkin they both grew on me. My mother in law makes a great pecan pie more of a chess pie but I found a recipe for a caramel pecan pie that is really tasty. I think your Dad would change his mind if he had a bite of your pie. Hope your Thanksgiving is good or bearable if no one likes pumpkin 🙂 xoxo

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  42. This looks completely incredible…not that I’d expect anything less from you! Loving all the layers and those beautiful nuts on top – absolutely gorgeous 🙂

  43. I’ve been loving all the cheesecake-cake hybrids but cheesecake-PIE hybrids? Wowza. I’m a big big fan of pecan pies but this looks even better. Also, loved your childhood story of your first pumpkin pie taste. My family is not a fan either but I’m slowly trying to get my husband to like squash of all kind. One day, one day 🙂

  44. This looks absolutely delicious!!

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  46. Renee says:

    What a fun looking pie! May have to try this one!

  47. twintables says:

    Oh My! This sounds absolutely sinful, not to mention absolutely delish. We are traditional pumpkin pie people on Thanksgiving but for my birthday…this might “take the cake” so to speak. 🙂

  48. jessie says:

    So brilliant lisa! I was just on the phone with my mom discussing our menu and we were wishing for something like this. Thanks! This will be on our table.

  49. I LOVE it, with 2 of my fave pies in there. It took along time before my first bite of a pumpkin pie too as my parents are not fans. but now when I make one they do eat it. And I am a sucker for pecan pie!

  50. Katrina says:

    I love everything about this post. Your “relationship” for pumpkin pie even when no one liked him. Your never giving up. And dang–your triple pie. Looks SO good. I would personally LOVE the pecans on top and especially with the chocolate drizzled over it, but my husband wouldn’t. He would probably like the cheesecake layer though, so many I’ll try it with just the cheesecake and pumpkin. Happy Pumpkin Pie Eating (Thanksgiving) to you!

  51. Gorgeous pie! That crust is nothing less than beautiful!

  52. Wow, I have no words……amazing

  53. Renee says:

    Coincidentally I tweeted this pie a couple days ago …. it looks amazing! I will definitely have to make this during the holiday season! And thanks for your kind comments on the story about my grandpa’s pumpkin pie. Brought tears to my eyes. You are a sweet lady. 🙂

  54. ilovecooking says:

    Thanks for sharing this delicious cheesecake pumpkin pecan pie pecan. It looks so yummy! I love baking pies for thanksgiving, and I’ve never seen any pie this one. It combines three tasty desserts into one. It sure is unique 🙂

  55. Oh wow, this pie is just incredible!!! I love the layers. I can’t believe your family hates pumpkin and pumpkin pie – so sad! At least you know better 😉

  56. Carolyn says:

    Wow, now that is a serious Thanksgiving pie. You aren’t messing around!

  57. Pingback: In Search of the Perfect Pumpkin Pie Recipe | Ingredients, Inc.

  58. Maggie says:

    Lisa – pumpkin is one of my favorite pies (fruit pie gal here). My heart goes out to you for its absence in your youth 🙂 We’re the opposite here – lovers of pumpkn traditional pie and they’d be an uproar if at least one pie was not pumpkin period (no cream cheese, no nuts .. ). For non-family events, your pie looks great.

  59. gene says:

    This pie beats all the other pies on the shelf! I’m not a pie person but this one looks like something I would want to end my Thanksgiving dinner with.

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  61. Ilke says:

    Looks awesome! I like the idea of having several different layers because I can not bring myself to eat a whole, pure pumpkin pie. Sorry 🙁 But this one would be a winner at the table if it was at our Thanksgiving dinner.

  62. Triple WOW! What a unique Thanksgiving dessert. I’ll be more than happy to #pullupachair and dig in!

  63. Wow – that is one gorgeous looking pie! What a pleasure to share this virtual feast with you (and thanks for the link back). Hope we all get to do it again next year 🙂

  64. What an awesome combo — anyone would love to have this on their Thanksgiving table, I’m sure!

  65. Mary says:

    That is some pie craziness! Thanksgiving is done and dusted up here, but I might try this for Christmas. I never liked pumpkin pie as a kid–its colour just couldn’t compete with apple pie, which is still my favourite. However, now that I’m older and wiser, pumpkin pie is a yearly ritual. Good thing I got my 15 pie pumpkins cooked and frozen this past weekend–I see lots of pie in my future.

  66. Visda says:

    This pie is fantastic. I can imagine one bite of that brings so many delicious tastes in the mouth. The foodnetwork virtual Thanksgiving menu is also wonderful. Congratulations on being part of such a fantastic idea and thanks for sharing these great ideas. Now I have to change my plans for Thanksgiving and add a couple of those recipes, or at least add a cheesecake pumpkin pecan apple pear pie.:-) Happy Thanksgiving!

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  68. kyleen says:

    This is a gorgeous, genius pie, that’s what it is. It’s like fall in pie form.

  69. actorsdiet says:

    i really wish someone would bake this for me!!!

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  71. This pie kills me! Breathtaking! Gorgeous! I just have no words! I need this in my life!!!! 🙂

  72. FOODESSA says:

    My family loves pecan pie…and this would certainly be a way to sneak pumpkin into their tummies ;o)

    I love the way you hold your own Lisa…that’s our girl.

    Happy Thanksgiving to you and your loved ones,

  73. Claudia says:

    As someone who likes pumpkin pie but doesn’t go mad for it and living with a pumpkin-pie hater (daughter) and pumpkin-pie lover (son and husband) this is a solution that gives everyone what they want without having to make three pies! I think I may dance. Hope you have the loveliest of Thanksgivings.

  74. OMG! All the greatness of Thanksgiving in one. I am so hungry looking at that pie that I have to make one VERY soon. Awesome. Just looks delicious. Thanks so much for posting and Happy Thanksgiving.

  75. 3 in 1? This should be named All-in-One 🙂 great recipe!

  76. foodepix says:

    This looks so delicious. Would love for you to share this with us over at

  77. Tanya says:

    This pie is a keeper forever. Thanks so much!

  78. samology says:

    oh my gawwwwd!! GENIUS! I love it

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  83. Maria says:

    Making this tonight….pre-Thanksgiving test

  84. Lisa says:

    Maria..let me know how the test run went! has to be refrigerated for a few hours before slicing 🙂

  85. rianna says:

    how should i adjust the time if I want to make this into tarts?

    • Lisa says:

      It depends how large the tarts are. Mini muffin size…4-inch..6-inch etc?? Let me know and I’ll figure it out 🙂

      • Rianna says:

        I’m sorry I never noticed that you responded until I went on this evening to find the recipe again, I made them into tarts and they were a HUGE hit at Thanksgiving, people ask me about them all the time. This is a great recipe! Thank you!

      • Lisa says:

        Rianna..I am so thrilled to hear that! How long did you bake the tarts?

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  88. WOW!!! I can not wait to taste this!!!

  89. Lori Woeber says:

    Have you ever tried freezing this pie? Just wondering if I could go ahead and make it now to save a little time on Thanksgiving day. What are your thoughts?

    • Lisa says:

      Hi, I haven’t, but, you can freeze can freeze pumpkin pie..I’m just not too sure about the pecan pie. If that can be frozen, I don’t see why not! 🙂

  90. Liz says:

    I’m so glad you re-shared this, Lisa! Wowee!!! The hubby HAS to have Libby’s pumpkin pie, but this is more my style! Those pecans might not even make it to the pie 🙂

  91. Jodi says:

    What a great recipe! I’ve been looking at this recipe for days, and I think I’ve decided to make it! I just need to change the crust. I’m gluten-free so I was thinking about making a gluten-free gingersnap cookie crust. I also don’t have a pie pan, but I do have a 9 inch springform pan. Do you think that would work well? And do you think there’d be enough room to maybe make a thicker cheesecake layer, like by using 12 oz of cream cheese instead of 8 and adding more sugar? We are all big cheesecake fans in this house! Although I doubt anyone would complain about it not being cheesecakey enough, with the combination of awesome pies going on here!

    • Lisa says:

      Hi, Jodi! I see nothing wrong with using a springform pan and think it’s a great idea! I’m assuming you will be using a 9 or 10-inch springform pan? If you increase the amount of cream cheese, you may need to adjust the baking time to maybe 10 minutes more, but you can go by feel. If it jiggles a little in the middle,but looks done around the middle, it’s ready to cool, then refrigerate, like a cheesecake 🙂 Please let me know how it turns out for you! I would love to try it in a springform pan myself! The GF gingersnap cookie crust sounds great! I was thinking of trying it with a graham cracker crust one day!

  92. Marybeth says:

    Pie is in the oven now. Looks yummy but we put the pumpkin and cheesecake portion for about a half hour, longer than suggested, and the pecan sort of meshed into the pumpkin and overflowed. We spooned some out so that it won’t overflow into the oven. My mom is eating the portion of pumpkin/pecan that we spooned out and loves it so far. Can’t wait to try it all finished up! It was our first time, so we don’t mind that it didn’t turn out perfectly as prescribed. HAPPY THANKSGIVING! 🙂

    • Marybeth says:

      *We put it in the freezer for about half hour.

      • Lisa says:

        Hi, Marybeth…how did it turn out in the end? I do recommend it chills in the fridge for several hours after cooling to room a cheesecake, so it sets up completely and there are a lot of layers to set up. Also, did you use a deep dish pie pan? 🙂

      • CulinaryQueen says:

        I had the same issue. WAY too much pumpkin layer, like enough for 2 pies. Only got a small portion of the pecan layer on top and it all sank it even after freezing extra time. Still in the oven, so not sure how it’s going to turn out. I predict a very smoky house soon, though, because of spillage. =( I used a deep-dish pan and everything. May just double the other two layers next time and make 2 pies with it.

      • Lisa says:

        Ack, I’m so sorry that happened to you! I wish I could be there to see how it’s going and help. Did you use a 9.5 to 10-inch deep dish pie plate? I’m also shocked that the pecan layer sank on top of the frozen pumpkin layer. That shouldn’t happen. How long did you freeze the pumpkin layer before pouring on the pecan layer? Did you strain the extra moisture from the canned pumpkin in a lined sieve for a few hours before mixing it with the other ingredients?

  93. Kate says:

    Oh my god..this pie is a keeper, everyone went crazy for it! I was afraid it was too loose when I took it out of the oven, but after chilling overnight, it was perfect and I was able to let it come to room temperature for serving. Thank you, thank you, thank you!

  94. Tammy says:

    LOVED! I made this the night before Thanksgiving and brought it to my in-laws. Everyone wanted to take the leftovers! I baked it about 15 minutes longer b/c I was afraid it wasn’t going to set. TY so much for a great recipe!

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  96. megan says:

    Oh my gosh! I’m dying to make this pie this year. Is there any way to use a ready made crust to save on time? My fingers are crossed you really to this in time! Thank you, Megan.

    • Lisa says:

      Hi, megan, I love your enthusiasm 🙂 Yes, you can use a ready made pie crust for this pie (make sure it’s a deep dish pie crust)..but you still need to parbake it a little before adding fillings. Also, very important, which I mention in the post. This pie must be refrigerated for several hours to overnight (like you would a cheesecake) before serving 🙂 You can bring it to room temp once it’s been chilled and firm. Let me know how it turns out!

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  98. Donna says:

    I made this last Thanksgiving to rave reviews, and will be making it again this Thanksgiving. Here’s some tips to insure it turns out right;

    1. Deep dish 10″ pie dish is a must, as well as prebaking the crust slightly!
    2. To insure pretty, separate layers, make sure the cheesecake layer is frozen enough before pouring on the pumpkin layer. If it isn’t, the cheesecake will seep into the pumpkin..making it kind of yellow. It won’t look as pretty but it’s still delicious!
    4 VERY GENTLY spoon on the pecan layer when the pumpkin layer is baked firm enough to hold it without sinkage! I just plopped spoonfuls around the pie and let the oven melt it even it out.
    3. Like the recipe says, You must refrigerate it for several hours to overnight, as you would a cheesecake. It will be jiggly when you take it out of the oven, but like a will firm up perfectly in the fridge!

    I hope this helps anyone who has any trepidation about making this!

    • Lisa says:

      Thanks so much for that, Donna, and so glad you and your family enjoyed it as much as we do 🙂

      • Mike says:

        HI! I have another tip! The first time I made this, just freezing the cheesecake layer before pouring on the pumpkin layer, the pecan layer liquid sort of seeped into the pumpkin layer making it yellowish, but it was still mucho delicious (looks are not important, right?)!! But I wanted layers like I saw in Lisa’s photos, so I froze the pumpkin layer after I poured it onto the frozen cheesecake layer, then baked as instructed prior to pouring on the-pecan layer.My layers turned out just like the photos! No seepage into the pumpkin layer!! Orange and beautiful! Hope this helps all who make it!

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  100. Leanne says:

    I am so wanting to try thing for Thanksgiving! But I can’t find a 9.5-10 inch deep pie pan. Where did you get yours?

  101. Cheesecake Lover says:

    I wanted to try making this recipe “mini” in a silicone muffin pan with gingersnap crust. I noticed a lot of comments about overflowing, etc, how full do you think I should fill each cup to in order to prevent spillage while baking? 3/4? 2/3?

    • Lisa says:

      Hi, Cheesecake Lover! The reason there was overflow in some of the earlier comments was because a deep dish pie pan wasn’t used, just a regular 9 or 10-inch. That said, if I were going to do this in a standard muffin pan, I would only use about two tablespoons of each filling. in mini muffin pans, I would only use 1 tablespoon of each filling (for both, adding the pecan topping later in the baking as instructed in the recipe). However, since I’ve never done it, I cannot guarantee success. It’s something you need to play around with, although it would definitely be a delicious testing since any failures would still be tasty LOL. Could you let me know if it works out? 🙂

      • Cheesecake Lover says:

        So add the pecan topping later in general? Or only if you want the crunchier topping? I’m leaning toward gooey, so should I add the pecans after freezing or after baking the 1st 2 layers?

        Also, I plan to use standard muffin pan size and muffin cups as a fail safe (plus easier to serve kids). Any suggestions on baking time adjustments?

      • Lisa says:

        Hi there again, CL! Sorry for the delay..I’m not getting all of my comment alerts. Something has gone wrong and I need to get it fixed! That said, same as if you bake a whole pie..if you’re using the gooey pecan topping, freeze the cheesecake layer first, then pour on the pumpkin, and freeze that too..THEN pour on the gooey pecan layer and bake. If you use the crunchy topping, just freeze the cheesecake layer, then pour on the pumpkin and bake..spooning on the crunchy pecan layer for the last 1/4 time of baking 🙂

  102. Carmen says:

    Oh my GAH! Lisa, I just did a test run on this pie yesterday and we had it for dessert last night since my parents and brother and sister in law + kids are visiting for the weekend..sort of a pre Thanksgiving I guess you could say! IT WAS AMAZING! I have to admit, I did not have the patience to completely freeze the layers so it was more of a swirl pie, but WOAH. You could taste each component separately like that three course dinner chewing gum in Willy Wonka. You take a bite and first the cheesecake hits, then the pecan pie, then the pumpkin arrives in a blast! Thank you, thank you, thank you!

    • Lisa says:

      ACK! I saw your comment and mentally reminded myself to get back to it and reply, then plum forgot! I’m so sorry, Carmen! BUT, I’m ecstatic that you and your family loved it so much! I’ve had a few swirlys since I first made it back in 2011, but like you said, still yummy! Loving the Willy Wonka reference (I always wanted it to be bubble gum!)! You totally nailed it! 🙂

  103. becky says:

    Can this be made without the pumpkin, allergic. ..

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  107. Lauren says:

    What if you don’t strain the can pumpkin?

    • Lisa says:

      Hi, Lauren 🙂 That’s hard to answer because it’s just something I’ve always done since I created this pie to insure that it cooked evenly without any extra moisture. Frankly, I don’t see any harm in not straining it, or you can cook it down to reduce the moisture, but I can’t say 100% for sure whether or not it will turn out exactly as it should without straining it or cooking it down.

  108. Brandi says:

    I’d like to make this pie but I noticed the measurements are cut off on the side.

    • Lisa says:

      I just installed a recipe plug-in and did some aesthetic tweaks to it. I’m going to go back and fix it. Please let me know if he measurements are back to normal in about 15 minutes. SO sorry for the inconvenience, Brandi!

  109. Loreta says:

    I am making the pie right now. I cheated and used a pre-made deep dish pie crust. 1. I had way too much pumpkin filling so I am baking the extra in another pie pan and 2. There was too little pecan filling, didn’t cover the surface.

    P.S. I made the mistake of putting the recipe in myfitnesspal… oh, my, I better enjoy each bite as I think I can have only one slice. Looks sinful!

    • Lisa says:

      Lorta, which pecan topping did you use, the gooey or the crunchy? That said, I’ve never had an overflow of pumpkin filling using a 10-inch deep dish plate. What size deep dish did you buy? The pre-made deep dish pie crusts in the market tend to run a little smaller than your average deep dish pie plate 🙂

      • Loreta says:

        I made the gooey pecan topping. And I used this pie crust. I don’t have a deep dish pan so I would have really been in trouble if I tried to make it in my own pie pan.

        Maybe if I like it, the next time I will figure out how to do it in an 8×8 or 9×9 pan.

      • Lisa says:

        Loreta..the Pet-Ritz is a good pie crust 🙂 However, it’s listed at 9-inches, but tends to measure a little less circumference wise. BUT, you could always double the pecan topping and decrease the pumpkin layer if you use a smaller pan. That said, for an 8×8 or 9×9 square, I would cut the ingredients in half for the pumpkin layer only. The cheesecake layer and pecan layer should fit perfectly as is. I really hope you like it!!!
        By the way, this dish is similar to the dish I always use when making this pie –

        I can’t find the exact one as it may have been discontinued. 🙁

      • Loreta says:

        Thank you

      • Lisa says:

        You’re so welcome, Loreta! Did you try it yet or is it still chilling? I recommend bringing it to room temp after the chilling to bring out the full flavor 🙂

      • Loreta says:

        Still chilling, but I did try the extra pumpkin filling I baked in a pan and that was yummy.

      • Loreta says:

        Mine was no where near as pretty as yours, but boy it was yummy!! Need to work on the beautification.

        I did forget the step about draining the pumpkin puree, but that did not seem to impact the pie at all.

      • Lisa says:

        Lortea, I’m so glad you liked it! That being said, the pie in my photos was number 4 in a week of testing. I went to great lengths to make it look as perfect as possible for photos lol Trust me, it doesn’t always look this good for me!! Also, the slice in the photo – I cut 4 slices before finding one that perfect! ;D

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  111. Sherri S says:

    I’m going to make your wonderful cheesecake pumpkin pecan pie for Thanksgiving and I want to use my 10″ spring form pan. Not sure what crust I want to use (graham cracker, Nilla waffer or pie crust) but, how far up the sides will I have to put the crust?
    Any updates or new tips for the posted recipe?

    • Lisa says:

      Hi, Sherri! You could press the crust as far up or low as you like, but you don’t want it too thick or thin, so go by feel as you press it into the pan, You will know how far you can go! However, I’m thinking you should also prebake a cookie crust (graham or nilla wafer) like you do the regular pie crust because all the layers are very moist and that could cause a soggy cookie crust too if not prebaked a little. As for any new tips, if you look in the notes of the recipe, there’s a new tip about the pecan pie topping. ALSo, a reader made this pie using a graham cracker crust and said it was AMAZING! 🙂

      • Sherri S says:

        Thanks Lisa, I don’t care for Graham crackers, but will pre bake a Nilla wafer crust. I appreciate all the testing you did to make, and share, this recipe with us.

      • Lisa says:

        You’re so welcome, Sherri! If you run into any problems at all, please contact me ASAP either here or via my contact form, and I’ll get back to you immediately (I’m not cooking Thanksgiving dinner this year). 🙂

      • Sherri S says:

        I baked the cheesecake, pumpkin & pecan Pie (CPPP) on Tuesday for Thanksgiving and wanted to let you know how it turned out.
        I used a 10″ springform pan and a nilla cookie crust. (8-9 oz crushed nilla wafers & 1/4 c melted butter) The crust covered just the bottom of the pan. The rest of the recipe I followed your instructions using the gooey pecan topping.
        I had a little dripping from the pecan layer out the bottom, where the spring form pan snaps. But I had all three nice layers. I have a picture to send you.
        On Thanksgiving everyone who tasted it loved it. Most commented it wasn’t as sweet as they were expecting this triple layer CPPP to be.
        Success, thanks for a great recipe.
        Don’t let the long instructions, deter you, It was really easy.

      • Lisa says:

        Sherri, that ‘nilla wafer crust sounds wonderful. Some made it with a graham cracker crust and loved that too. I’m thinking I need to take the cookie crust route since cookie crusts are the bomb! That said, so thrilled it turned out for and you got layers! As for the sweet factor, most everyone is happy and surprised that it isn’t too sweet since they’re expecting something that makes your teeth ache with three pies in one! Having said all that..I would love to see your photo, and in fact, I’m really looking forward to it! You know where to send it, right?

      • Ann says:

        Hi Lisa! I wanted to let you know how my pie turned out. I didn’t get any layers at all. It was like I mixed the cheesecake, pumpkin and gooey pecan all together and plopped it in the crust. That said, it was absolutely delicious and everyone raved! But I really do want the pretty layers, so I’ll try it again with the new method. I appreciate you doing all that experimenting to come up with an alternate method. Cheers!

      • Lisa says:

        That’s exactly why I did it, Ann, because freezing all the layers didn’t guarantee perfect layers like you see in the photos (Even that pie wasn’t perfectly layered throughout..there were slanted layers, more mixed layers, etc..but I found a few slices for photos that were perfect :)) I had to make the pie for T-Day anyway, so Wednesday morning I started playing with the gooey pecan recipe. It took two pies to find the perfect baking time to pour the pecan gooey on top, and alas, even layers! That being said, I’m so glad everyone enjoyed it, Ann! It really is delicious! I’m thrilled you will be making it every Thanksgiving!! My family loves the different textures with each bite..they call it the ‘Party in the Mouth’ pie lol.
        On another note – thank you so much for your kind comment regarding what happened to Gayle’s pie. I truly feel awful and want to make it up to her, but no response to my email yet. 🙁

      • sherristeiner says:

        Sorry, I couldn’t find your email address and under contact me, I couldn’t attach a pic. ? ?

      • Lisa says:

        Of course you can attach a pic! I just never have so I wasn’t sure how well it worked! I think you can attach a photo here in the comments too! Please attach away! 🙂 By the email is on my about page, [email protected] – but the contact form does lead to that email.

      • sherristeiner says:

        Here is my pie:

      • Lisa says:

        I got a 404 page, Sherri. It looks like you linked it to your google mail, and we can’t get in without your password LOL? Try again? 🙂 I really, really want to see!!

      • sherristeiner says:

        that was my attempt to copy and paste. Sorry, I’m technology challenged. 🙁

      • Lisa says:

        That is GORGEOUS, Sherri! Baking it in a 10-inch springform gives it a streamlined, fancy torte look. Perfect layers!

    • Andrea says:

      @sherristeiner: I love your pie! I’m definitely going to use a springform pan for Christmas!!!

      • sherristeiner says:

        When I make this again in a 10″ spring form pan, I will add another half recipe of the cheesecake and gooey pecan layers to make it a little thicker. I will probably have to add 10-15 extra minutes to baking time.
        Andrea, I hope it turns out well for your Christmas.

      • Lisa says:

        Makes complete sense since a springform has a wide and flat bottom, so the cream cheese layer spreads thin, whereas a pie dish is narrow on the bottom, so it it’s just enough 🙂

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  114. I am gearing up to make this pie for Thanksgiving. I have a question. Did you toast the pecans before adding them into the mix? I am using Jack Daniels instead of water in the crust, I hope it works like I think it will.

    • Lisa says:

      Hi, Amanda. No, I didn’t toast them since they usually toast enough as they bake on the pie, but if you want to toast them a little before mixing them with the rest of the pecan topping ingredients, I wouldn’t see any harm in it. But, you need to watch them closely while toasting, only going so far that you can smell the toastiness just a little bit. That said, good luck making it and if you run into any problems at all, I’ll be around on T-Day to help ASAP. so let me know here or via my contact form 🙂

      BTW, JD in the crust sounds great! I’m guessing it tenderizes the dough like vodka does (except with flavor!).

  115. tenya says:

    Can you use a Pre-made, uncooked, refrigerated pie crust?

    • Lisa says:

      Yes you can, Tenya, but just make sure you parbake it, via the directions, so you don’t end up with a soggy crust in the end:)

  116. melissa says:

    Im making my pie now and its been in the oven 30 extra min and still not done.

    • Lisa says:

      Hi, Melissa. It’s supposed to be jiggly and not look completely done after 60 to 75 minutes. After you remove it from the oven, you let it come to room temperature, then refrigerate overnight, like a cheesecake. As it chills, it will set perfectly and be ready to serve. I would take it out of the oven now and do all of the above 🙂

  117. I just put this in the oven.. it has been baking fro 45 min, and I realized that I did not par bake the crust.. What shall I do???

    • Lisa says:

      Hi, Sarah 🙂 It’s too late to do anything, but it should be ok. The crust may be a little soggy on the bottom and around the sides, but there’s also a chance it might not be. It’ll taste good regardless! Don’t forget to chill it overnight!

  118. Julie says:


    This might be too late to ask considering I am hoping to make this tomorrow. But I have no idea what you mean when you say to strain the canned pumpkin in a cheesecloth or paper towel lined fine mesh sieve. Do I rinse it, push it through the papertowels, etc. Or do I just line a mesh sieve and line it with paper towels then refrigerate overnight? Sorry for the questions but I am very excited to try and make this. This step is just throwing me off a bit. I was hoping to make it tomorrow morning so that way I could refrigerate it all day/evening before Thanksgiving.


    • Lisa says:

      Hi, Julie 🙂 You don’t have to do this, but it’s something I always do when I make this pie. I find that removing any extra water in the canned pumpkin gives more pumpkin flavor, plus, less water, less chance of overflow if the pie pan is smaller than the size I suggested. So, the latter is correct; line the strainer with paper towel or cheesecloth, place over a bowl, spoon the pumpkin on top of it, cover, then refrigerate for a few hours to overnight.

  119. cindy says:

    How do you bake if you buy a store bought roll out crust?

    • Lisa says:

      Hi, Cindy You bake it just like in the recipe. Line your pie dish with the pie dough, crimp the edges, then parbake it as instructed in the recipe before filling it and baking it fully. 🙂

  120. April Kelly says:

    Has anyone tried this recipe with a traditional cheesecake crust?

  121. Ann says:

    I wish I had read all the way through the comments. Arggghhh. Oh well. I’m sure it will be delicious, but my gooey pecan layer totally sunk into the pumpkin layer. I froze it longer than the recipe says, but I didn’t totally freeze it. I was worried for my beautiful, ceramic deep dish pie plate, going from freezer to oven like that. It’s still in the oven, so we’ll see, but I’m sure it won’t have those pretty layers.

    What material is your pie pan made of?

    • Lisa says:

      Aww..I’m sorry, Ann! Trust me, I don’t always get pretty layers, but it so delicious, no one really cares lol However, I do love to surprise and hear the ooohs and ahhhs when the layers are intact upon that first cut! That said, my pie dish is also ceramic, but nothing has ever happened to it..not even a crack. Then again, it’s of no importance to me and it’s just plain blue, so I totally understand where you’re coming from. I don’t think I would attempt it either, but since it’s Thanksgiving, using our pretty dishes is pretty much a given. I just don’t for this pie! Having said all that, you might be surprised when you cut into it after it’s set in the fridge overnight. Sunken or not, there’s a good chance the pecan will still form a layer since the same happened to me one of the times I made it (the sinking) and you could still distinguish the pecan layer perfectly once it was set 🙂

  122. Ann says:

    Thanks for your reply, Lisa! It just came out of the oven. It looks like a pumpkin pie around the edges and pecan pie in the middle. I know it will taste great. I am taking extra disposable Tupperwares to our Thanksgiving meal in case the group doesn’t have room for a piece. That way, they can take one home. Happy Thanksgiving, and thanks for the fun recipe!

    • Lisa says:

      Ann, you are so welcome! I’m betting the layers are going to look very cool by the way you described the bullseye effect you got!! However, late last night I did some testing with the pecan gooey layer method because I was curious if it would work better than freezing both the cheesecake and pumpkin layers prior to baking. When I replied to you earlier, I still hadn’t cut into it to see if it worked. Well, at 7 pm I cut into it and the layers are gorgeous! So, next time you make it (I’m hoping you love it enough to give it another try next T-Day) refer to #5 in the troubleshooting section under the recipe!! I may just have to add it to the recipe as an alternative!! Wishing you and your family a wonderful and delicious Thanksgiving!! xo

  123. Kristin says:

    So I used a store bought crust, but followed the directions for everything else. I started baking it (without pecan topping) first, and the cheesecake layer is floating in bubbles! Did I do something wrong? I put the separate layers in the freezer as i poured them in, as instructed 🙁

    • Lisa says:

      Oh my gosh, Kristin, for the life of me, I cannot figure out why this would be happening, other than the cheesecake layer thawing before it starts to bake, but I’ve never seen it bubble before! Is it bubbling over the pumpkin layer??? Did you pour the pumpkin layer over the frozen cheesecake layer before placing it in the oven? The pumpkin layer should not be frozen unless you’re following the gooey pecan topping method, although I did add another method for that one an hour ago 🙂

      • Kristin says:

        I used the second method of baking (in the trouble shooting #5). Are the layers supposed to be frozen pretty solid before baking? I put each one in the freezer for 15-20 mins, but they defintly weren’t frozen by then for me. Yes, the cheesecake rose above the pumpkin and then all the gooey pecan topping sank even thoug I baked it for a little while before putting it on. It did taste good, just looked….different. I’d love to make it again if it doesn’t come out so runny next time!

      • Lisa says:

        I’m so sorry that happened, Kristin! However, I’m confused. You said you used the second method from troubleshooting #5, but in that method you only freeze the cheesecake layer, then pour on the pumpkin layer and bake at 425 for 10 minutes, then 350 for 20 minutes, then gently pour on the gooey pecan layer and bake for another 30 to 45 minutes. The method where you freeze all three layers is the method in the printable recipe. If you froze the pumpkin layer after freezing the cheesecake layer, then placed it in the oven for 30 minutes, the pumpkin layer wouldn’t be firm enough to hold the gooey pecan layer since it would still be quite liquid from thawing (which would also explain the bubbling, rising cheesecake chunks). Could you clarify, please? 🙂

      • Kristin says:

        OOOHHHH, I put the cream cheese layer in the freezer, then put the pumpkin pie layer on top and froze it again. Maybe that’s what went wrong!

      • Lisa says:

        Yes, that could be it because the modified recipe (which I now made the permanent recipe, which you can see in the directions under the pecan gooey topping section)) read like the recipe using the pecan crunch topping, but different baking temps and time. 🙂 I really hope you try it again!!

  124. Heather says:

    Awesome recipe! It was a hit. I too was a hair short on pecans, not now I know for next time. Thank you.

  125. Susanne says:

    YES!!! I made the pie and put it in the oven at 6 pm last night and after several hours in the fridge, I couldn’t help myself..I had to cut in to check it! I GOT LAYERS, perfect layers! Thank you so much for all the detailed instructions and the troubleshooting section!! I added another half of the pecan pie topping and it was perfect!! This pie is going to blow everyone away!..Thank you and happy thanksgiving!!

    • Lisa says:

      That’s so great to hear, Susanne! I can barely sleep because I’m a nervous nellie! I don’t want anyone’s pie to fail! I wish I could be there with everyone making it to make sure it turns out right !! Thank you for letting me know you had such great success..and layers! Yay! 🙂 Happy Thanksgiving to you too!

  126. Susanne says:

    What’s to be nervous about? It’s delicious, perfect layers or not! We can’t stop slicing into it! Come dessert, there might not be much left!! lmao!

  127. Theresa says:

    This pie was mind-blowing! It’s going to be making an appearance at Christmas too, plus every Thanksgiving from now on. Thank you!

    • Lisa says:

      I’m so happy you liked it enough to make it a regular at your holiday dinners, Theresa! You’re so welcome and thank you for letting me know!

  128. Sabeen says:

    I’m soooo excited to make this. I bought a store bought graham cracker crust but it’s a 10 inch one. Should I follow the recipe normally (gooey crust) or cut the pumpkin ingredients by half still?

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  130. Sabeen says:

    About to make this deliciosity right now! (Yes that’s a word) I posted a comment earlier but I guess it didn’t work but I have a graham cracker store bought crust but it’s 10 inches. Do you think I should still halve the pumpkin filling or keep it as it is since it’s 10 inches?

    • Lisa says:

      Hi, Sabeen! Is the 10-inch graham cracker pie deep dish? If not, I would half the pumpkin batter 🙂 Oh, and ‘deliciously’ is an awesome word!

  131. I was thinking about combining pies, and your recipe gives me inspiration! I’m thinking about swirling together pumpkin cheesecake batter and apple cheesecake batter, then doing your pecan topping.

    I’ll post back when I try this, but it won’t be for awhile… have to make my way through the leftover Thanksgiving desserts. 🙂

    • Lisa says:

      That sounds awesome, Andrew! For the past year, I’ve been thinking of another triple T-Day pie involving apples, but have yet to make it happen. That said, please come back and let me know how your cheesecake mash-up/pecan pie turns out when you get to it! 🙂

  132. Tasha says:

    Made this for Thanksgiving. It was awesome! I will definitely be making it again. Thanks!!

  133. Jessica says:

    We just finished this pie and wish we had another one! At first, I thought it wasn’t going to turn out because the pecan pie was sinking, but then it sort of puffed up at the end and came together after the chilling. I used a deep dish graham cracker crust and it was one of the best, if not THE best, pies I’ve ever had! Thanks so much!

    • Lisa says:

      That is great to hear, Jessica! So glad it turned out, and thank you for coming here to tell me that! It really makes me happy when a recipe of mine is enjoyed that much 🙂 xo

  134. Tabitha says:

    I had 2 Thanksgivings to attend this year, so I TRIPLED this recipe and divided it in two 9X11 cake pans. It worked great! It was refered to as the “turducken” of dessert. Thank you!

    • Lisa says:

      I’m thrilled that it worked so well in two 9×11 cake pans, Tabitha, and you’re so welcome! I haven’t ventured into the square or rectangulars when it comes to this pie, but several others emailed me to let me know they had great success with 13×9 and it’s smaller cousins 🙂 That said LOL@ the ‘turducken’ of desserts! The Cooking Channel aptly named it ‘Chumpcan Pie’! I think that’ll stick!

  135. Kristin says:

    My layers didn’t stay separated…as soon as I started baking, the cheesecake came up to the surface in chunks. What happened?

  136. Donna says:

    Super creamy, custardy, gooey crunchy toasty all in one pie. That’s how my husband described it..after telling me to NEVER lose this recipe! Thank you!

  137. andyngayle says:

    This is the biggest disaster of a dessert that I have ever made. FIRST: this takes days to make NOT 1-2 hours like the instructions say. Very disappointing with no dessert for our Thanksgiving dinner. The instructions should clearly state how long this takes (example: pie crust in frig for 2 hours, then after baked, refrigerate for 24 hours, etc. does not equal 1-2 hours!) Also need to have room in freezer for this as I had to unload to make room for it. Didn’t bake in 75 minutes and took out. My oven is dead on with correct temperature, did everything exactly as recipe states…. inside of pie was very watery and even after refrigerating was the consistency of runny pudding. Because of texture, my husband wouldn’t even eat it. Pecan topping was about 1/3 what it needed to be, I have a deep pie dish yet still was too much for it. I’ll stop now as there is a picture and many comments so recipe must work but PLEASE correct time for prep!……. what a disaster and I bake a LOT.

    • Lisa says:

      I am so, so incredibly sorry that this happened to you, Gayle, and even more sorry that you were left with no Thanksgiving dessert. I’m not sure if you saw, but I modified the way the pie is baked, although that doesn’t make a difference since the recipe I had up is what most used. The prior freezing recipe that you had trouble with always works for me, but I wanted to try something that would insure pretty layers, and it worked out well (I also added a troubleshooting section below the recipe, addressing most of the issues you ran into).
      That said, regarding the prep and cook time, my recipe plug-in fills in the total time by adding the two together. In this case, the prep refers to just that…making the crust and fillings, then the exact cook time. The total time is in the body of the recipe, so prep and cook is exactly prep and cook, not rest and chill times, But, I will add the rest and chill times to the summary from hereon in so all resting and chilling times are included.
      That said, like I mentioned above, I modified the recipe with the gooey pecan topping so it should work for everyone, no matter what the pan size or oven. But, if there’s any way I can rectify the situation, please let me know. I sent you an email..hope you’ve received it 🙂

    • Ann says:

      Andyngayle, that’s too bad that that happened to you, but if you read through the recipe first, you would have seen that you had to chill the shortening, chill the dough, etc. I don’t think it’s fair to blame Lisa for that when it was stated clearly. I hope you’ll try it again because it’s amazingly good! I will make it every year from now on and I’m sure people will ask me to make, because it was a huge hit- and I didn’t even get the layers!

  138. Teresa says:

    Thank you for sharing such a unique and tasty recipe! I used your recipe for a pie that I entered in a Thanksgiving Day pie baking contest, and I won 3rd place in the open division!

    • Lisa says:

      You’re so welcome, Teresa!! Congrats on winning third place in your category, although I’m hoping there were more than 3 people competing in the open division!! (courtesy of my SO) LOL

      • Teresa says:

        Ha! I’ll see if I can find out when I go in to pick up my prize. I’ve never entered a public contest before. Pretty exciting! I may have to enter it in our family Decadent Dessert Contest in February. 🙂

      • Lisa says:

        LOL..that was my wise guy who made that remark when I excitedly told him! If you do enter it in the Family Decadent Dessert Contest, please let me know where it places. I’m sending first place happy vibes your way! 😉

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  140. Nikki Stevenson says:

    Made this over the weekend and it was fantastic! Thanks for the great recipe!

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  142. Joyce says:

    Man, oh man, this reads like an incredibly good recipe, but there’s only me to make it for, and I think that would be overkill, even though I love pie. My Thanksgiving pie has been one I found in Taste of Home back in 1997–a Pumpkin-Apple recipe, but I added far more of the spices than the original baker did–and that’s an awesome pie. Might be interesting to get all four things together in one crust, as mentioned earlier in the article…

  143. Joyce says:

    Pumpkin is a fruit–in the berry class, actually–not a vegetable. Just an FYI, that’s all.

    • Lisa says:

      Wow, I never knew pumpkin was in the berry family (some food blogger I am, huh?). I just marked it down as squash and placed in the veggie family. The more you know…..*shooting star*

      That said, I hope you do make it, Joyce, since you can always deliver some slices to friends, right? ;D As for TOH Pumpkin-Apple pie, I would love the recipe! Can you share?

  144. auntierynn says:

    So…did you manage to create a four pies in one with apples? That sounds Delicious!

    • Lisa says:

      Ha ha, auntierynn! Believe me, I do want to try it, so stay-tuned around this time next year. I agree that it would probably be even more delicious, especially if the apples are caramelized!

  145. Diane says:

    I can not decide on the crunchy topping or the gooey topping! Help me friends!

  146. Darla says:

    This is amazing! I am so happy to see the addition of how to make this a cheesecake. I winged it last year and had some trouble. (the center was a little soft. Not a problem, I just want a properly done cheesecake.) So, THANK YOU for doing the “hard work” of posting the modification. I hope it works better this time. Off to work on it!

    • Lisa says:

      Darla, I’m so glad you’re going to try it again! The original method of freezing all the layers first worked 2 out of three times for me, but two out of three is not acceptable at all, it has to work ALL of the time! Plus, it was really a guessing game as to how frozen each layer should be to insure every layer was properly cooked at the same time. So, last year, I made several pies to test the new method, and was finally satisfied that it would work every time. BUT, not all ovens and pie dishes are the same, so occasionally someone may have to bake it a little more or a little less to get the perfect result (as with most recipes), but this pie is a little more complicated than your average pecan pie, pumpkin pie, or cheesecake, so there’s a little more tending to it (the overnight chill being very important!)

      Having said all that, if you run into any problems at all, let me know and I’ll get back to you ASAP! Good luck!!

  147. Sandy says:

    I cannot thank you enough for this amazing pie. I secretly baked this late night Wednesday and everyone thought it was just your typical pecan pie since I used the gooey topping. They flipped when I cut into it to reveal 3 pies! The overnight chill really works magic. It was beautiful, perfectly spiced and DELICIOUS! 12 people devoured it and want me to make another one for Christmas!

  148. Amanda says:

    Your site was down the day before Thanksgiving so I didn’t make this pie until the day after Thanksgiving. I brought it to work and let me tell you, it was such a huge hit that not only was it almost finished by all, but I had no choice but to let them take the remaining slices home! Thank you so much for this impressive pie! Definately a keeper for Thanksgivings to come!

    • Lisa says:

      Hi, Amanda. I’m so sorry for the delay as for some weird reason your comment alert got lost in my email. That said, I’m also sorry about my site being down. There was an attack on my server host, and I had no control over it 🙁 However, I’m so glad you and your coworkers loved it and you will be making it again next Thanksgiving!

  149. Shari van Lankveld says:

    I just drooled all over my iPad. What an AMAZING recipe! I lurve lurve lurve pumpkin pie but, like you, my family will not have anything to do with pumpkin. I do have a very good friend however that loves it like I do so I’m thinking I’ll give this a go for her birthday in the New Year. Thanks for sharing your creative cooking idea. Merry Christmas to you and yours and a Happy 2016!

    • Lisa says:

      Hi, Shari! I’m so glad you’re going to make this for your friend’s birthday! Please let me know how it turns out and if your friend (and you!) liked it! Happy holidays to you and yours too! I hope your Christmas and New Year is magical! 🙂

  150. Pamela says:

    I am going to make this with canned yams. I too don’t like tinny flavors so will also cook them down a bit. The pecans will be soaked in bourbon before being added and I plan on using a dollop of cream cheese pudding/cool whip topping recipe instead of plain whipped topping. I plan on just eating the chocolate drizzle while I am making this pie. When it comes to chocolate, I don’t share.

    That pie crust recipe sounds excellent! I always, always use a combo of butter and lard. As for the vinegar, that’s a new one on me.

  151. Jessca says:

    I made this a few years ago and it was great! However, this year I’m thinking of just doing the pumpkin and pecan layers. Any thoughts on modifications?

  152. Jessica says:

    I made this a few years ago and it was great! However, this year I’m thinking of just doing the pumpkin and pecan layers. Any thoughts on modifications?

  153. Ashley Downey says:

    Is there a way to use pre-made deep dish pie crust?

  154. Alicia says:

    I’m not good with pie crusts. I plan on using a frozen pie crust. Would I still need to pre-bake?

  155. Jacob says:

    This was —HANDS DOWN — the best holiday pie I have ever made and eaten! It received rave after rave from my “astounded” 15 guests and there was not a crumb left in the end. Thanks so much for creating this beautiful and delicious beast of a triple pie!

  156. Thomas says:

    I’m not good with pie crusts. I plan on using a frozen pie crust. Would I still need to pre-bake?

    • Lisa says:

      Hi, Thomas. Yes, you would still have to pre-bake the store bought crust, but watch the time as it may be a little less. 🙂

  157. Brian says:

    This recipe is awesome. I showed the recipe to my mom before Thanksgiving last year, and she made two of them for our Thanksgiving feast. Oh my gosh, it was delicious! Everyone in our family kept commenting on how much they liked it. I’m hoping she makes it again this year. 🙂

  158. Mr Ca says:

    You just cut my baking down! I normally make cheesecake, pecan pie, pumpkin pie and a couple others….

    I think I LOVE this idea of 3 in 1!!!!!

  159. Becky says:

    That pie..That pie..That pie is all I’ve been hearing since Thanksgiving. Everyone raved about it with demands for a second showing at Christmas! I can’t thank you enough for a new holiday tradition at our home! The best pie ever!

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  161. Connie says:

    I’ve been making this amazing pie for Thanksgiving since 2016, and everyone raves over it, my Mom even talking about it way into summer, every time I see her, always asking “Your making that pie this Thanksgiving..right?”. Well, yesterday, I surprised her with it for Mother’s Day, and the look on her face was worth a trillion dollars! Frankly, I don’t think I’ve seen a smile light up a rainy day like hers did! Thank you so much Lisa, for the most superb, stupendous, perfect, deeelicious, pie in the whole world! It’s not just for Thanksgiving in our family anymore!

  162. Josie says:

    This pie is freaking amazing!! I decided to do a trial run this weekend for TGday 2019 and WOWWW (said me and everyone)!! I will have to make two or three because 1 pie between 4 people was gone in a day, and we have at least 12 people coming this year! You are a genius, and I hope you start posting again!

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  164. Thomas says:

    I made this pie for Thanksgiving dessert and it was the star of the whole meal. I was so afraid it wasn’t going to turn out..but it not only turned out, it was one of the most delicious and decadent desserts we’ve ever had. A new tradition come the holidays! Thank you so much, parsley sage and sweet!

  165. Justine says:

    This pie is the best Holiday pie in the world (to quote my boyfriend!) Oh my gosh, I cannot thank you enough for this recipe! It’s perfection in a pie tin (to again quote my boyfriend lol)!

  166. Svetlana says:

    You are my hero because this pie made me look like a rockstar at our Christmas gather. I made it in a springform pan with a graham cracker crust, like you suggested for very deep dish, and no one could stop eating it until it was gone. From slices to everyone sticking forks right into the pan and scraping it clean! I think I’m going to make it again for NYE! Happy New year!!

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  171. Therese says:

    I’m curious if you have ever tried this dessert without a crust, and how it turned out? I want to try it, but am wondering if the cheesecake layer might burn…

    Thanks for your thoughts!

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