Layered Pumpkin Cream Cheese Pie With Streusel Nut Topping
Recipe: #1871
November 01, 2011
Categories: Desserts, Cheese, Christmas, Thanksgiving, Oven Bake, Vegetarian, Cream Cheese, Pies, Kosher Dairy, more
"The ultimate pumpkin pie, don't pass this one up for your holiday table!"
Original is 7 servings
Ingredients
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- FOR THE CREAM CHEESE FILLING
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- FOR THE PUMPKIN FILLING
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- FOR THE STREUSEL TOPPING
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Nutritional
- Serving Size: 1 (198 g)
- Calories 520.9
- Total Fat - 32.6 g
- Saturated Fat - 13.5 g
- Cholesterol - 165.5 mg
- Sodium - 352.8 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 1.8 g
- Sugars - 44.1 g
- Protein - 9.1 g
- Calcium - 122.4 mg
- Iron - 1.3 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F, then fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired.
TO MAKE THE CREAM CHEESE FILLNG LAYER
Step 2
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.
TO MAKE THE PUMPKIN FILLING LAYER
Step 3
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.
Step 4
Pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell.
Step 5
Cover the edges of the crust with foil to prevent excess browning.
Step 6
Bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes.
TO MAKE THE STREUSEL TOPPING
Step 7
While the pie is baking combine 3 tablespoons flour with 3 tablespoons brown sugar in a small bowl; add in softened butter and mix until combined, then add in chopped nuts.
Step 8
After the pie has been in the oven for the last 20 minutes remove and sprinkle the streusel mixture evenly on top; return to oven and bake for 10-15 minutes more.
Tips
No special items needed.
1 Reviews
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