Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping

READY IN: 1hr 35mins




  • 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.