Pumpkin-Cream Cheese Streusel Pie


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Serves 8 | Prep Time 20 mins | Cook Time 1 hr

Why I Love This Recipe

A fantastic double-layer pie that combines the tangy smoothness of cheesecake with the holiday flavors of pumpkin pie. Topped with extremely yummy pecan streusel!


Ingredients You'll Need

1 recipe pastry for single-crust 9-inch pie
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1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 slightly beaten egg
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1 1/4 cups canned pumpkin
1 cup evaporated milk
2 beaten eggs
1/4 cup granulated sugar
1/4 cup packed brown sugar (I used dark)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
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1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, softened


Directions

Prepare and roll out pastry. Line a 9-inch pie plate with the pastry. Trim and crimp edge as desired; set aside.


In small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 slightly beaten egg with electric mixer on low to medium speed until smooth. Chill in refrigerator for 30 minutes. Spoon into pastry-lined pie plate.


In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg. Carefully pour over cream-cheese mixture.


To prevent overbrowning, cover edge of the pie with foil. Bake in a 350F oven for 25 minutes.


Remove foil. Bake for 25 minutes more.


Meanwhile, combine the pecans, flour, the 2 tablespoons brown sugar, and butter. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool for 1 to 2 hours on a wire rack. Refrigerate within 2 hours; cover for longer storage.


Questions, Comments & Reviews


OMG. That looks really wonderful. Love your blog, too!


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