Kay Nimitz Smith -- Writer, Mom, Goddess in Training: Granini's Pecan Shortbread Cheesecake Pumpkin pie

It's time once again for

THE WEEK OF PIE!!!

Thanksgiving is once again upon us, and Covid be darned, we're going to have the week of pie anyway.

This year's week of pie begins with this year's new favorite:

Granini's

Pecan

Shortbread

Cheesecake

Pumpkin

Pie

Unbelievably delicious!

This recipe involves a pecan sandy inspired shortbread crust, a creamy cheesecake layer, a homemade pumpkin pudding layer, topped with whipped cream. The result is an incredibly flavorful, surprisingly light and delicious dessert with multiple textures and flavors with each layer. Delish!!!

I adapted this recipe from a pumpkin lasagna dessert by omgchocolatedesserts, and created this delicious and decadent treat. I have been craving it ever since I made it last month for a friend's Covid birthday party. She got a picture of the pie, and we ate it on her behalf.

Not that we're counting, but we won.

Ingredients:

For the pecan shortbread crust:

(which in our opinion tastes like pecan sandies)

1 cup flour

¼ cup brown sugar

¼ teaspoon salt

½ cup toasted and chopped pecans

½ cup butter, very cold

For the cheesecake layer:

1 cube cream cheese (8 ounces), softened

1 cup powdered sugar, sifted

1 cup Cool Whip

For the pumpkin layer:

⅓ cup sugar

2 ½ teaspoons cornstarch

½ teaspoon salt

2 cups half and half

1 ½ teaspoons vanilla

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 small can Libby's pumpkin, 15 ounces

For the topping:

1 cup Cool Whip

¼ cup toasted pecans

Directions:

Make the pecan shortbread dough for the crust. Preheat the oven to 350℉. In a bowl, sift together the flour, sugar and salt. With your fingers, gently mix the pecans through the sifted ingredients. Using a cheese grater, grate in the cold butter. Gently work the dough together until the dough mostly holds together, without overworking the dough. Plunk the dough into a pie pan, and spread across the bottom of the pan and up the sides a bit. Bake for 15 minutes, and then place on a wire rack to cool completely.
Make the pumpkin pudding layer. You will make this pumpkin pudding layer and allow it to cool while you make the cheesecake layer. The cheesecake layer will go on top of the crust layer, but by making the pudding layer first, you will allow it to cool while the rest of your dessert is being prepared. Combine sugar, cornstarch, and salt in a heavy saucepan. Whisk in ⅓ of the half and half until smooth. Then whisk in the rest of the half and half. Cook over medium heat (if using an electric stove, you may need to go up to medium high), stirring constantly, until thickened (about 5 minutes). Reduce heat to low and continue stirring gently and slowly until the mixture begins to simmer. Cook 1 more minute, not stirring, then remove from heat. Stir in vanilla, cinnamon, and nutmeg. By the spoonful, add in the full can of Libby's pumpkin. Stir to mix completely. Then place in the fridge while you make the cheesecake layer.
Make the cheesecake layer. In a mixer, mix the cream cheese until smooth, light and fluffy. A little at a time, and on low, add in 1 cup of powdered sugar until the cream cheese mixture is very light and fluffy. Using a rubber spatula, scrape down the sides, and whip up the mixture again. Fold in 1 cup of Cool Whip.
Assemble your dessert. Spoon the cheesecake layer on top of the cooled pecan sandy shortbread crust. Spread evenly across the bottom of the pie plate and up the sides. Gently spoon on the pumpkin pudding layer, again, evenly spreading across the bottom of the pie plate and slightly up the sides. Top with a generous scooping of Cool Whip, and sprinkle the top with pecans. Place in the fridge if not eating immediately.

For those of you who like pictures: