Cream Cheese Pumpkin Pie with Pecan Streusel

Name: Cream Cheese Pumpkin Pie with Pecan Streusel
Cuisine: American
Ingredients: 1 recipe Master Pie Dough (see Associated Recipes); 2 large eggs, lightly beaten; 1 (15 ounce) can unseasoned pumpkin puree; 2 (5 ounce) cans low-fat evaporated milk; ¾ cup light brown sugar, divided; 1 teaspoon pumpkin pie spice; ¼ teaspoon salt plus 1/8 teaspoon, divided; 3 ounces reduced fat cream cheese, softened; 2 tablespoons low-fat milk; 2 tablespoons confectioners' sugar; ¼ teaspoon vanilla extract; ⅓ cup chopped pecans; ¼ cup all-purpose flour; 2 tablespoons butter, melted; ½ teaspoon ground cinnamon

7 steps

This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it's only Thanksgiving once a year, we've topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.

Updated at: Wed, 16 Aug 2023 23:56:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2936.8 kcal (147%)

Total Fat136.4 g (195%)

Carbs384.9 g (148%)

Sugars189.9 g (211%)

Protein58 g (116%)

Sodium2344.9 mg (117%)

Fiber23.4 g (84%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1Pie Dough

recipe

2eggs

large, lightly beaten

1 x 15 ouncepumpkin puree

can, unseasoned

2 x 5 ouncelow-fat evaporated milk

cans

¾ cuplight brown sugar

divided

1 teaspoonpumpkin pie spice

¼ teaspoonsalt

plus 1/8 teaspoon, divided

3 ouncesreduced fat cream cheese

softened

2 tablespoonslow-fat milk

2 tablespoonsconfectioners' sugar

¼ teaspoonvanilla extract

⅓ cupchopped pecans

¼ cupall-purpose flour

2 tablespoonsbutter

melted

½ teaspoonground cinnamon

Instructions

Step 1

Position rack in lower third of oven; preheat to 375 degrees F.

Step 2

Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.

Step 3

Whisk eggs, pumpkin, evaporated milk, 1/2 cup brown sugar, pumpkin pie spice and 1/4 teaspoon salt in a large bowl until smooth. Whisk cream cheese, milk, confectioners' sugar and vanilla in a small bowl until smooth.

Step 4

Pour the pumpkin mixture into the prepared crust. Dollop spoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a skewer or a knife through both mixtures to create a swirled design.

Step 5

Bake the pie for 30 minutes.

Step 6

Meanwhile, combine pecans, the remaining 1/4 cup brown sugar, flour, butter, cinnamon and the remaining 1/8 teaspoon salt in a medium bowl.

Step 7

Sprinkle the streusel over the pie and bake until the filling is puffed at the edges and the center springs back when touched, 15 to 20 minutes more. Cool completely on a wire rack, about 3 hours, before slicing.

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