Three delicious layers come together to make one amazing pie.
  • Makes: 8-12
  • Prep Time: 1 hour
  • Cook Time: 55-75 minutes
  • Difficulty Rating: Intermediate

  • Recipe Created By:
  • Recipe From: My Indiana Home


Gingersnap Crust

  • 8 ounces crisp gingersnap cookies, ground fine
  • ¼ cup powdered sugar
  • ⅓ cup butter, melted

Cream Cheese Filling

  • 1 package (8 ounces) cream cheese, softened
  • ⅓ cup sugar
  • 1 large egg
  • ½ teaspoon orange or vanilla extract
  • 2 teaspoons fresh grated orange zest

Pumpkin Pie Filling

  • ⅓ cup sugar
  • ⅓ cup light brown sugar, firmly packed
  • ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ⅓ teaspoon salt
  • 2 tablespoons flour
  • 1 large egg
  • ¼ cups canned pumpkin puree
  • ⅓ cup half-and-half

Pecan Pie Filling

  • 1 large egg, lightly beaten
  • 1 tablespoon butter, melted
  • ½ cup dark corn syrup
  • ½ teaspoon vanilla extract
  • ½ cup sugar
  • 1 tablespoon flour
  • ½ cups pecans, chopped

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  1. For the crust: Combine gingersnap crumbs, powdered sugar and melted butter in a food processor until just combined. Spray a 10-inch deep-dish pie pan with nonstick cooking spray and then press crumbs firmly into the bottom and up the sides.
  2. Prepare Cream Cheese Filling: In a small bowl, beat all ingredients except orange zest with an electric mixer until smooth. Stir in orange zest. Pour evenly into pie crust and freeze for 15 to 20 minutes until firm to the touch, but not frozen. Heat oven to 425 degrees.
  3. Prepare Pumpkin Pie Filling: In a small bowl, whisk together all ingredients until smooth. Set aside.
  4. Prepare Pecan Pie Filling: In a 4-cup glass measuring cup, gently beat egg, then stir in remaining ingredients except pecans, mixing until just combined. Stir in pecans. Set aside.
  5. Remove pie from the freezer and carefully pour pumpkin filling over the cream cheese layer. Loosely cover the top of pan with foil to protect crust from burning. Bake for 15 minutes, then reduce temperature to 325 degrees and bake an additional 20 to 25 minutes, until top of pumpkin starts to crack in the middle and jiggle slightly. Evenly spoon pecan filling over top of the pie.
  6. Return to the oven without foil and bake for an additional 20 to 25 minutes, or until a knife inserted 2 inches from the edge comes out clean. The middle should still jiggle a bit and the pecan filling will be lightly browned. Leave pie on wire rack to set.
  7. Refrigerate for at least 6 hours before serving. Top with Spicy Whipped Cream.

Tips & Notes

  • You can also use a store-bought crust with this pie to save time.


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