1. Preheat the oven to 425°F. Have on hand a 9" pie pan that’s at least 1 1/2" deep.

  2. To make the crust: Roll the pastry into a 13" round. Line the pie pan with the crust and crimp the edges. Refrigerate the crust while you make the fillings.

  3. To make the cheesecake filling: In a medium bowl, combine the cream cheese and sugar, mixing at low speed until the mixture is smooth, with no lumps. Stir in the egg and vanilla. Mix until smooth then stir in the diced ginger, if you're using it.

  4. Transfer the filling to the crust, smooth the top, and return to the refrigerator for at least 30 minutes.

  5. To make the pumpkin filling: In a medium bowl, whisk together the sugar, salt, and spices. Stir in the pumpkin purée, light cream (or evaporated milk), and eggs. Whisk gently until smooth. Pour slowly over the chilled cheesecake filling.

  6. Place the pie on a baking sheet and bake for 15 minutes. Reduce the oven temperature to 350°F and bake for 40 to 45 minutes more, covering the edges with a crust shield or foil if browning too quickly.

  7. The pie is done when it looks set, with a wobbly center; the center should read 165°F when measured with a digital thermometer. Remove from the oven and let cool to room temperature before refrigerating until ready to serve.

  8. Store covered and refrigerated for up to five days.

Tips from our Bakers

  • Note: If your pie plate is less than 1 1/2" deep, all of the pumpkin filling won't fit. However, if all you have is a shallower dish, just add as much pumpkin as fits, bake the remainder in a custard cup until set, serve with whipped cream, and call it pumpkin pudding!
  • Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.