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Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping Recipe

Indulge in the ultimate autumn dessert! This Pumpkin Cream Cheese Layer Pie with a crunchy streusel topping is creamy, spiced perfection. A rich pumpkin filling sits atop a luscious cream cheese layer, all nestled in a flaky pie crust. This recipe is guaranteed to be a Thanksgiving or fall gathering favorite!

Prep Time 30 mins
Cook Time 95 mins
Calories 704.9 kcal
Protein 24g
Rating 4.0 (5 Reviews)
Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping 52

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping

  • 1 (9-inch prepared) pie crust
  • 8 ounces (225g) cream cheese
  • 2/3 cup (70g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 (15-ounce) can pumpkin puree
  • 1 (12-ounce) can evaporated milk
  • 2 large eggs
  • 1/3 cup (60g) packed light brown sugar and 2 tablespoons (25g) packed light brown sugar
  • 2/3 cup (70g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 4 tablespoons (57g) softened unsalted butter
  • 1/2 cup (50g) chopped pecans

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How to Make Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping

  1. Preheat oven to 350°F (175°C).
  2. Fit a 9-inch prepared pie crust into a glass pie plate; crimp edges as desired.
  3. **Cream Cheese Layer:**
  4. In a large bowl, beat 8 ounces (225g) cream cheese, 1/3 cup (35g) granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
  5. Pour the cream cheese mixture into the prepared pie crust and chill for 30 minutes.
  6. **Pumpkin Filling:**
  7. In a separate large bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 2 large eggs, 1 teaspoon vanilla extract, 1/3 cup (60g) packed light brown sugar, 1/3 cup (35g) granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
  8. Pour the pumpkin mixture gently over the chilled cream cheese layer.
  9. Cover the edges of the pie crust with foil to prevent over-browning.
  10. Bake for 25 minutes.
  11. Remove the foil and continue baking for 20 minutes.
  12. **Streusel Topping:**
  13. While the pie bakes, in a small bowl, combine 2 tablespoons all-purpose flour, 2 tablespoons (25g) packed light brown sugar, and 4 tablespoons (57g) softened unsalted butter. Mix until crumbly.
  14. Stir in 1/2 cup (50g) chopped pecans or walnuts.
  15. After 20 minutes of baking, remove the pie and sprinkle the streusel topping evenly over the surface.
  16. Return to the oven and bake for an additional 10-15 minutes, or until the filling is set and the topping is golden brown. Let cool completely before serving.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

172g

Fat

85g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Pies And Tarts Desserts Eggs Dairy Fruit Oven Easy Refrigerator Beginner Cook Dinner Party Holiday Event Pies Nuts Christmas Thanksgiving Taste Mood Sweet Equipment 4 Hours Or Less