Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping
photo by Suzanne H.
- Ready In:
- 1hr 35mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
- 1 (9 inch) unbaked pie pastry (to fit a 9-inch pie plate)
-
CREAM CHEESE FILLING
- 1 (8 ounce) package cream cheese, softened
- 1⁄3 cup sugar
- 1 teaspoon vanilla
- 1 egg, beaten
-
PUMKPIN FILLING
- 1 1⁄4 cups pumpkin puree
- 1 cup evaporated milk
- 2 eggs, beaten
- 2 teaspoons vanilla
- 1⁄3 cup brown sugar, packed
- 1⁄3 cup white sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon clove (optional)
- 1⁄4 teaspoon salt
-
STREUSAL TOPPING
- 3 tablespoons flour
- 3 tablespoons brown sugar
- 3 tablespoons butter, softened
- 3⁄4 cup chopped pecans
directions
- Set oven to 350 degrees.
- Fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired.
- For the cream cheese layer; in a large bowl beat the cream cheese with 1/3 cup sugar, egg and vanilla until smooth; pour into the prepared pie shell and chill for 30 minutes.
- For the pumpkin mixture; in a large bowl combine pumpkin puree with evaporated milk, 2 eggs, vanilla, 1/3 cups brown sugar, 1/3 cup white sugar, cinnamon, nutmeg, cloves and salt; mix until well combined.
- Pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell.
- Cover the edges of the crust with foil to prevent excess browning.
- Bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes.
- While the pie is baking combine 2 tablespoons flour with 2 tablespoons brown sugar in a small bowl; add in softed butter and mix until combined, then add in chopped nuts.
- After the pie has been in the oven for the last 20 minutes remove and sprinkle the streusal mixture evenly on top; return to oven and bake for 10-15 minutes more.
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Reviews
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I decided to spruce up the traditional Thanksgiving pumpkin pie and made this recipe. So glad I did! It was very good, the only change I made is to make my own crust and to use a walnut topping instead of the pecans. 1/4 c. brown sugar, 2 T. flour, 1/2 t. cinnamon mixed. Cut in 2 T. butter and stir in 3/4 c. toasted chopped walnuts. Top the pie and bake as directed in this recipe. 5 Star!
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I have made this three times now. First as a pie like the recipe says. Then I doubled the recipe and used puff pastry for the crust in a 9x13 pan. Last time I used puff pastry cut into squares, pushed into a muffin pan and spooned in the layers. Each time it was YUMMY. I might try filo pastry next time so there can be more filling and less of the crusty part next time. Each way you do this, it comes out good.
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Oh. My. Goodness! This is the most ridiculously decadent pumpkin pie imaginable--and I mean that in the best of ways. I cannot get over how fabulous this is. A pumpkin and spice lover, I was worried the other elements would overwhelm my favorite autumn flavors, but my anxieties were without foundation. This is perfection! As I was making the streusel, I realized I was short on pecans, so I took a risk and mixed in some pistachios. Sounds crazy, but pistachios pecans pumpkin = amazing! And the cream cheese puts it over the top. Seriously the best...Thank you SO much for posting. This will be made time and again and I cannot recommend it more emphatically.
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