pumpkin cream cheese pie with pecan topping
(1 rating)
This is a delicious pie with a combination of textures. The cream cheese heightens the pumpkin flavor and the topping is sweet and crunchy.
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(1 rating)
yield
8 -10
prep time
15 Min
cook time
55 Min
method
Bake
Ingredients For pumpkin cream cheese pie with pecan topping
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1 can(15 ounces) pumpkin
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2large eggs
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1 pkg(8 ounces) cream cheese, softened
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3/4 csugar
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1/2 tspsalt
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1 tspground cinnamon
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1/2 tspground ginger
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1/4 tspground cloves
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1 can(12 ounces) evaporated milk
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1pie crust shell
- PECAN TOPPING
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1 Tbspbutter, softened
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1/4 clight brown sugar
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1/4 cflour
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1/4 cchopped pecans
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1/4 csemi-sweet chocolate chips (optional)
How To Make pumpkin cream cheese pie with pecan topping
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1Beat eggs in a blender until yolks are cracked, then add cream cheese. Beat on high until there are hardly any lumps (2 minutes).
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2Add pumpkin, sugar and spices. Gradually stir in evaporated milk.
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3Pour into pie shell. Don't fill it too high. You'll probably have some left over.
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4Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake for another 30 minutes.
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5While pie is baking, mix together topping ingredients. After the pie has baked for 30 minutes, sprinkle topping mixture over the top. You don't have to use all of it, just what you prefer. Bake for an additional 10-15 minutes, or until a knife inserted near the center of the pie comes out clean. Let cool for 2 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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