About this recipe:This is a delicious and indulgent treat. A shortcrust pastry case is layered with cheesecake, spiced pumpkin custard and caramelised pecans. It's perfect with a dollop of whipped cream.
To Make Cheesecake Layer: In a small mixing bowl, beat softened cream cheese until fluffy. Mix in 4 tablespoons caster sugar. Add 1 egg and vanilla extract. Stir until mixture is smooth. Pour mixture into pastry case.
To Make Pumpkin Layer: In a medium bowl, combine pumpkin puree, 100g caster sugar, cinnamon, ginger, nutmeg, salt, evaporated milk and 2 beaten eggs. Mix thoroughly, then pour mixture over cheesecake layer.
Bake in preheated oven for 65 minutes, until set in centre. Remove pie and preheat the grill.
To Make Pecan Topping: In a small bowl, mix together softened butter, dark brown soft sugar and chopped pecans. Gently drop mixture by teaspoonfuls over pie, covering top evenly.
Grill 13cm below heat source until mixture begins to bubble, about 3 minutes. Do not overcook or top will become syrupy. Cool before serving.