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Paradise Pumpkin Pie


  • 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)
  • 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
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, softened
  • 1/2 cup chopped pecans


  • 1. 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 in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 466 calories, 28g fat (13g saturated fat), 130mg cholesterol, 332mg sodium, 47g carbohydrate (29g sugars, 3g fiber), 9g protein.


Average Rating:
  • Bindy K
    Nov 20, 2012

    It just needs about 1/4 teas. ginger in the pumpkin portion of the pie.

  • kshea
    May 20, 2012

    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

  • Deutschie
    Mar 26, 2012

    Absolutely one of the best pies I've ever made! Friends and family loved it.

  • Bohnzye
    Nov 27, 2010

    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.

  • gebisbee
    Oct 30, 2010

    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.

  • jasper3975
    Dec 31, 1969

    My aunt made this last Thanksgiving and it was so good.  It's a nice change from the regular pumpkin pie. 

  • lhalek
    Oct 24, 2010

    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.

  • CaSaundraLeigh
    Dec 25, 2008

    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!

  • Grandma E.
    Dec 31, 1969

    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

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