Pumpkin Cheesecake Pie

The butternut squash plant in my backyard is starting to produce fruit, so we have quite a few squashes sitting in our kitchen. So, I decided to make some fall classics - usually made with pumpkin, but adapted the recipes for butternut squash. Of course, you can still use pumpkin puree in this recipe, as they're practically the same. 

I love the idea of a pumpkin cheesecake. The richness and creaminess of the cream cheese fit perfectly with the lighter flavor of a pumpkin or butternut squash. The best thing about this recipe is that it's just as easy as making any pumpkin pie, so you can make a new recipe without having to deal with new techniques or equipment. 

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Tips: 

- Take out the egg, milk, and cream cheese for the filling early, allowing them to come to room temperature as you prepare the rest of the ingredients. 

- Feel free to use a different pie crust recipe, or use a store-bought pie crust - they work perfectly!

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Pumpkin Cheesecake Pie

Ingredients: 

2 cups flour

1/2 tsp salt

1 tsp sugar

1/4 tsp baking powder

7 tbsp (85g) oil

1/4 cup cold water

8 oz softened cream cheese

1/2 cup sugar

15 oz pumpkin/butternut squash puree (canned or homemade)

1 tsp cinnamon

2 eggs

1/2 cup milk

1/8 tsp salt

Instructions: 

1. First, make the pie crust. In a medium bowl, whisk together the flour, salt, sugar, and baking powder. Slowly pour in the oil, and mix until thoroughly and evenly combined. Pour in cold water tablespoon by tablespoon, until the dough can be formed into a ball. Shape the pie dough into a disk, about 1-2 inches thick, and place in the fridge to cool as you prepare the pie filling. 

2. Preheat the oven to 375F.

3. Remove the pie crust from the fridge, and pat the dough across the bottom and sides of the pie pan until the entire surface is covered. Poke holes in the bottom using the tines of a fork, to prevent the crust from puffing up. Place in the oven to prebake for 10 minutes. 

3. In a large bowl, cream together the softened cream cheese and sugar for around 2 minutes, or until fluffy and thoroughly combined. 

4. Add in the pumpkin puree and cinnamon, and mix. Then, add in the eggs, milk, and salt, and stir until the mixture is even. 

5. Pour the filling into the prebaked pie crust. Lower the temperature to 350F, and bake for 45 minutes at 350F. After 45 minutes, open the oven door and turn off the oven, and allow the pie to cool inside for 10 minutes. Then, remove and cool for several hours in the fridge, and serve cold.