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.


★★★★★ 1 vote

15 Min
55 Min


  • 1 can(s)
    (15 ounces) pumpkin
  • 2
    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
  • 1
    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


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