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Pumpkin-Cream Cheese Streusel Pie


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Member since 2007

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

Ingredients

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


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.


Pairs Well With


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!

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

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