Paradise Pumpkin Pie
Whenever I take this pie to a holiday party, potluck supper or bake sale, I take along copies of the recipe, too—I'm sure to be asked for it. With the pie's very rich taste, even a sliver is satisfying!
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 unbaked pastry shell (9 inches)
- FILLING:
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup evaporated milk
- 2 large 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
- TOPPING:
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon butter, softened
- 1/2 cup chopped pecans
Reviews
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.
My aunt made this last Thanksgiving and it was so good. It's a nice change from the regular pumpkin pie.
This was not good!! First of all, you need a deep dish pie plate or better yet in a spring form pan with graham crust, I followed the recipe to a t and left over batter that would not fit into my 9" pie plate (they really should of stated that). The flavor was dull and uninspiring according to my fiance, and too much going on with the addition of the pecan crumble. Think I'll just make a traditional pumpkin pie with whipped cream, you cant go wrong with that. There's a really good one from Costco. Yummm.
I made this for our Christmas dinner this year and everyone couldn't believe it was homemade; it looked so gourmet! And it was by far the easiest pie! Make it!
This is without a doubt, the best pumpkin pie I've ever made. Threw away all my other p.p. recipes - Grandma E on Marco Island