Ingredients
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1 (9 inch) unbaked pie pastry (to fit a 9-inch pie plate)
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1 (8 ounce) package cream cheese, softened
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1/3 cup sugar
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1 egg, beaten
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1 1/4 cups pumpkin puree
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1 cup evaporated milk
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2 eggs, beaten
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2 teaspoons vanilla
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1/3 cup brown sugar, packed
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1/3 cup white sugar
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1 teaspoon cinnamon
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1/4 teaspoon nutmeg
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1/4 teaspoon clove
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1/4 teaspoon salt
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3 tablespoons flour
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1 teaspoon vanilla
Instructions
- Set oven to 350 degrees.
- Fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired.
- For the cream cheese layer; in a large bowl beat the cream cheese with 1/3 cup sugar, egg and vanilla until smooth; pour into the prepared pie shell and chill for 30 minutes.
- For the pumpkin mixture; in a large bowl combine pumpkin puree with evaporated milk, 2 eggs, vanilla, 1/3 cups brown sugar, 1/3 cup white sugar, cinnamon, nutmeg, cloves and salt; mix until well combined.
- Pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell.
- Cover the edges of the crust with foil to prevent excess browning.
- Bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes.
- While the pie is baking combine 2 tablespoons flour with 2 tablespoons brown sugar in a small bowl; add in softed butter and mix until combined, then add in chopped nuts.
- After the pie has been in the oven for the last 20 minutes remove and sprinkle the streusal mixture evenly on top; return to oven and bake for 10-15 minutes more.