Cream Cheese Pumpkin Pie

  • 75 mins
  • Prep: 25 mins,
  • Cook: 50 mins
  • Yield: 8 servings

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 in this easy recipe. It's just a bit different from the classic pumpkin pie and is a bit more sweet, which I like. Yum.

What You'll Need

  • 1 (9 inch) pie shell
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg, beaten
  • 1-1/4 cups canned pumpkin (NOT pumpkin pie filling)
  • 1 cup evaporated milk
  • 2 eggs, beaten
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, softened
  • 1/2 cup chopped pecans

How to Make It

Preheat the oven to 350°F. Prepare the pie shell. 

In a medium bowl, beat the 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 the 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 the cream cheese layer in the pie shell. Cover the edges of the crust with aluminum foil to prevent excess browning.

Bake for 25 minutes. Remove the foil from the edges and bake an additional 25 minutes.

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

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