pumpkin cream cheese pie with pecan topping
This is a delicious pie with a combination of textures. The cream cheese heightens the pumpkin flavor and the topping is sweet and crunchy.
prep time
15 Min
cook time
55 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 1 can (15 ounces) pumpkin
- 2 - large eggs
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 can (12 ounces) evaporated milk
- 1 - pie crust shell
- PECAN TOPPING
- 1 tablespoon butter, softened
- 1/4 cup light brown sugar
- 1/4 cup flour
- 1/4 cup chopped pecans
- 1/4 cup semi-sweet chocolate chips (optional)
How To Make pumpkin cream cheese pie with pecan topping
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Step 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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Step 2Add pumpkin, sugar and spices. Gradually stir in evaporated milk.
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Step 3Pour into pie shell. Don't fill it too high. You'll probably have some left over.
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Step 4Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and bake for another 30 minutes.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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