Layered Maple Pumpkin Cheesecake Pie

This delicious Layered Maple Pumpkin Cheesecake Pie recipe would be a perfect treat after Thanksgiving dinner or paired for dessert with a pumpkin spice latte on a cool autumn evening..

I don’t know about you but I love pumpkin pie.  It’s pretty much the only thing I like about Autumn. Well that and Thanksgiving dinner.   Speaking of which, this delicious Layered Maple Pumpkin Cheesecake Pie would be a perfect ending to a homemade Thanksgiving dinner. 

I came up with this idea after seeing a recipe for pumpkin spice bars.  I did not like the sound of the actual recipe as it used a lot of processed foods including gelatin but loved the look of the bars so after some experimentation I came up with a far better dessert with a similar look, except in pie form.  Pumpkin, Cheesecake and Maple seem like a perfect marriage of flavours and honestly, I don’t think I could do anything to improve this creation.  So, enjoy!

Layered Maple Pumpkin Cheesecake Pie

Ingredients:

1-3/4 Cup Graham Cracker Crumbs
1/8 Cup Butter, melted
1/8 Cup Maple Syrup

2/3 Cup Maple Syrup
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp mace
2 Eggs, slightly beaten
398 mL (14 oz) Can of Pumpkin Puree
3/4 Cup Heavy Cream

1 (8 ounce) package cream cheese, room temperature
1/4 Cup Maple Syrup
1 tsp maple extract (optional)
1/2 cup cold heavy cream, whipped

Directions:

Preheat oven to 350°F.

In a small bowl, combine graham cracker crumbs, butter and maple syrup. Press into a greased 9-in. round pie dish and bake for 10 minutes. Remove and Cool completely.

Preheat oven to 450°F.

In a large bowl, mix together Maple Syrup, salt, cinnamon, and mace.

Stir in Eggs and pumpkin until well combined then add cream.

Pour over crust and bake for 20 minutes then reduce heat to 350°F. and bake for a further 25 minutes, or until pumpkin filling is set and firm.  Allow to cool completely.

Mix the Cream Cheese, Maple Syrup, and Maple Extract if using.

Fold the Cream Cheese mixture into the whipped cream.

Spread Cream Cheese Mixture carefully over pumpkin layer and chill in fridge for 4-6 hours before serving.
  
Note: Do not use Table Syrup. You must use real Maple Syrup for this recipe to work, the darker the better but even the lowest grade will result in delicious flavours!

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Layered Maple Pumpkin Cheesecake Pie

Ingredients

• 1-3/4 Cup Graham Cracker Crumbs
• 1/8 Cup Butter melted
• 1/8 Cup Maple Syrup
• 2/3 Cup Maple Syrup
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 1/2 tsp mace
• 2 Eggs slightly beaten
• 398 mL Can of Pumpkin Puree 14 oz
• 3/4 Cup Heavy Cream
• 1 package cream cheese 8 ounce, room temperature
• 1/4 Cup Maple Syrup
• 1 tsp maple extract optional
• 1/2 cup cold heavy cream whipped

Instructions

1. Preheat oven to 350°F.
2. In a small bowl, combine graham cracker crumbs, butter and maple syrup. Press into a greased 9-in. round pie dish and bake for 10 minutes. Remove and Cool completely.
3. Preheat oven to 450°F.
4. In a large bowl, mix together Maple Syrup, salt, cinnamon, and mace.
5. Stir in Eggs and pumpkin until well combined then add cream.
6. Pour over crust and bake for 20 minutes then reduce heat to 350°F. and bake for a further 25 minutes, or until pumpkin filling is set and firm. Allow to cool completely.
7. Mix the Cream Cheese, Maple Syrup, and Maple Extract if using.
8. Fold the Cream Cheese mixture into the whipped cream.
9. Spread Cream Cheese Mixture carefully over pumpkin layer and chill in fridge for 4-6 hours before serving.

Recipe Notes

Note: Do not use Table Syrup. You must use real Maple Syrup for this recipe to work, the darker the better but even the lowest grade will result in delicious flavours!

 Love Pumpkin?  My friends have some more inspiration for you:

Pumpkin Cake with Cinnamon Cream Cheese Icing

Pumpkin Spice Java Delight

Pumpkin Bread Pudding

Pumpkin Spice Cookies

Mini Pumpkin Pies

Chocolate, Butterscotch & Peanut Butter Chip Pumpkin Cookies