PUMPKIN-CREAM CHEESE STREUSEL PIE

 

  • Cooking Time: 1 hr
  • Servings: 8
  • Preparation Time: 20 mins

Ingredients

  • 1 recipe pastry for single-crust 9-inch pie
  • ----------------------------------
  • 1 8-ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 slightly beaten egg
  • ----------------------------------
  • 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
  • ----------------------------------
  • 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.

Notes

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!

Author Credit: Better Homes and Gardens: New Baking Book (2004)

Website Credit: http://howtoeatacupcake.net

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