Ingredients
Crust Ingredients:
1 ¼ cups Graham Cracker crumbs
6 Tbl Unsalted Butter
2 Tbl Sugar
Custard Pumpkin Pie Filling Ingredients
¼ cup Sugar
3/4 tsp Ground Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
1/4 tsp. Salt
1 Egg
½ of a 14.5-oz. can (about 7 Pumpkin puree
6 oz Evaporated Milk
1 Cup Whipping Cream
2.5 TBSP Sugar
To Taste Nutmeg, freshly ground
Pumpkin Cheese Layer
20 oz. Cream Cheese, softened
1/2 Cup Sour Cream
1 Tbsp Clearjel
1 ¼ Cups Sugar
1/2 Cup Pumpkin Puree
1/2 Tbsp. Vanilla
2 Tbsp. Lemon Juice, fresh
1/4 Cup Maple Syrup, Pure
1 ½ tsp. Cinnamon, ground
1/4 tsp. Nutmeg, ground
1/8 tsp tsp. Allspice, ground
Garnish
2 cup Whipping Cream
5 Tbsp Sugar
1/2 tsp nutmeg
Directions
Preheat oven to 350 degrees.
Melt Butter and then mix dry ingredients together with melted butter.
Pour out into a pie dish and Spread out evenly and onto sides.
Bake in 350° oven for 10 minutes until the crust browns slightly.
Custard Pumpkin Pie Filling
Preheat oven to 375°.
Mix sugar, cinnamon, ginger, cloves, and salt together in a small bowl.
Whisk egg, pumpkin and the evaporated milk together in a large bowl
Add the sugar and spice mix to the pumpkin/milk mixture. Mix well to distribute spices.
Pour the custard into the cooled crust and place the pie on the bottom rack or floor of the oven for 15 minutes at 375.
Reduce oven temperature to 350°, move the pie to the middle rack and bake until filling is just set in center of each pie when pies are jiggled slightly, 45€“60 minutes.
Let the pie cool completely. Set aside.
Pumpkin Cheese Layer
Place the first 4 ingredients in a stand mixer and combine €“ about 30 seconds.
Add the pumpkin, vanilla, lemon juice, maple syrup, cinnamon, nutmeg and allspice to the stand mixer and mix for a few minutes until the spices are evenly distributed. Set Aside.
Garnish
In a stand mixer, whip the whipping cream, sugar and nutmeg to stiff peaks. Set aside.
Final Assembly,
Cut very thin slices from a commercial loaf of pumpkin bread and place it over the cooled pumpkin pie. On top of the pumpkin bread slices, carefully pour the pumpkin cheese filling. Smooth over with an offset spatula. Garnish the top of the pie with the whipping cream and additional freshly grated nutmeg.