Pumpkin Cream Cheese Pie with Pecan Topping

Anita Hoffman


This is a delicious pie with a combination of textures. The cream cheese heightens the pumpkin flavor and the topping is sweet and crunchy.
Recipe adapted from Strawberry Mommy Cakes.
Photo adapted from The Busy Beet.

★★★★★ 1 vote
15 Min
55 Min


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1 can(s)
(15 ounces) pumpkin
large eggs
1 pkg
(8 ounces) cream cheese, softened
3/4 c
1/2 tsp
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves
1 can(s)
(12 ounces) evaporated milk
pie crust shell


1 Tbsp
butter, softened
1/4 c
light brown sugar
1/4 c
1/4 c
chopped pecans
1/4 c
semi-sweet chocolate chips (optional)

How to Make Pumpkin Cream Cheese Pie with Pecan Topping


  • 1Beat eggs in a blender until yolks are cracked, then add cream cheese.
    Beat on high until there are hardly any lumps (2 minutes).
  • 2Add pumpkin, sugar and spices.
    Gradually stir in evaporated milk.
  • 3Pour into pie shell. Don't fill it too high. You'll probably have some left over.
  • 4Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake for another 30 minutes.
  • 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.

Printable Recipe Card

About Pumpkin Cream Cheese Pie with Pecan Topping

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American

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