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PUMPKIN-CREAM CHEESE STREUSEL PIE
Pumpkin-Cream Cheese Streusel Pie
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INGREDIENTS
- Cooking Time: 1 hr
- Servings: 8
- Preparation Time: 20 mins
- 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.
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