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| 1 | 9 inch Pie Shell |
| 8 Oz. | Cream Cheese, softened |
| 1/4 Cup | White Sugar |
| 1/2 Tsp. | Vanilla Extract |
| 1 | Egg, beaten |
| 1 1/4 Cup | Pumpkin Puree |
| 1 Cup | Evaporated Milk |
| 2 | Eggs, beaten |
| 1/4 Cup | Brown Sugar, packed |
| 1/4 Cup | White Sugar |
| 1 Tsp. | Ground Cinnamon |
| 1/4 Tsp. | Ground Nutmeg |
| 1/4 Tsp. | Salt |
| 2 Tbsp. | All-Purpose Flour |
| 2 Tbsp. | Brown Sugar |
| 2 Tbsp. | Butter, softened |
| 1/2 Cup | Chopped Pecans |
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| 1. |
Preheat oven to 350 degrees F (175 degrees C). |
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| 2. |
To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell. |
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| 3. |
To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined. |
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| 4. |
Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil. |
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| 5. |
Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes. |
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| 6. |
To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans. |
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| 7. |
After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pies
Bake Time:
Servings: 12
Prep. Time:
Utensils:
Notes: |
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