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Paradise Pumpkin Pie

Whenever I take this pie to a holiday party, potluck supper or bake sale, I take along copies of the recipe, too—I'm sure to be asked for it. With the pie's very rich taste, even a sliver is satisfying!
  • Total Time
    Prep: 20 min. + chilling Bake: 65 min.
  • Makes
    6-8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 unbaked pastry shell (9 inches)
  • FILLING:
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup evaporated milk
  • 2 large eggs, beaten
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, softened
  • 1/2 cup chopped pecans

Directions

  • In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

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