Thursday, November 8, 2007

Cream Cheese Pumpkin Pie

This delicious pie is so fun to make and serve. A smooth and silky cream cheese layer is hidden under a traditional pumpkin pie, topped with a crunchy pecan streusel. Cream cheese makes everything better!

9 inch pie shell
8 oz. pkg. cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
1 egg, beaten
1-1/4 cups pumpkin puree (canned is fine)
1 cup evaporated milk
2 eggs, beaten
1/4 cup brown sugar
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 Tbsp. flour
2 Tbsp. brown sugar
2 Tbsp. butter, softened
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degree C) In a medium bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then pour into pastry shell.

In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup sugar, cinnamon, nutmeg, and salt. Mix thoroughly until all ingredients are combined.

Pour the pumpkin mixture over cream cheese layer in pie shell. Cover edges of crust with aluminum foil to prevent excess browning.

Bake in 350 degree F oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.

While pie is in oven, combine flour and 2 Tbsp. brown sugar in a small bowl. Mix well, then add softened butter and stir until ingredients are combined. Mix in pecans. Set pecan streusel aside.

After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean and streusel topping is golden.

8 servings

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