- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 unbaked pastry shell (9 inches)
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup evaporated milk
- 2 eggs, beaten
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon butter, softened
- 1/2 cup chopped pecans
- In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix well. Add egg; beat until smooth. Spread over bottom of pie shell. Chill 30 minutes. In a bowl, beat filling ingredients until smooth. Carefully pour over the cream cheese layer. Cover edge of pie with foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes longer. Meanwhile, mix flour, brown sugar and butter until crumbly; stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Reviews for Paradise Pumpkin Pie
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It just needs about 1/4 teas. ginger in the pumpkin portion of the pie.
I bake alot and this is a great pie, however, I add 1/2t ginger and 1/8t cloves and increase the white sugar by 1/8c. I also let the cream cheese set up 2 hours at least before putting filling on top or it will run together! Can't beat this pie for Fall
Absolutely one of the best pies I've ever made! Friends and family loved it.
I must say this is my favorite pumpkin pie recipe.The cream cheese layer on the bottom really surprised all my family and friends with the first taste and is now our family's favorite for a non traditional pie at the Holidays.
My husband does not care for pumpkin pie at all. Period. But since I like it occasionally and certainly autumn is the time to make one, this one caught my eye. I was a bit skeptical after one of the reviews but plunged anyway and glad I did. My husband is the official tester and he said, "This is good! Did you say this was pumpkin?" Well, taking a hint from the skeptic, you COULD use a graham cracker crust. My mother made pumpkin & sweet potato pies with crushed pineapple which is another option. I did forget to wait about the topping and put it on immediately which turned out fine, perhaps better, as it cooked right into the filling. Yep! I'll make it again and next time I might do some experimenting on my own. When I have left over filling I just put it into a small pyrex and have an extra treat for later. Tasty pie. Pretty presentation.