Best Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping Recipes

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PUMPKIN CREAM CHEESE STREUSEL PIE



Pumpkin Cream Cheese Streusel Pie image

This special pie--with its rich creamy base, spicey pumpkin layer, and nutty topping-- catapults the Thanksgiving standard into pumpkin-pie paradise. Top it off with whipped cream and nutmeg.

Provided by MrsStacy Casas

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 17

1 recipe for pastry for single-crust pie (I just buy one all ready made)
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 slightly beaten egg
1 1/4 cups canned pumpkin
1 cup evaporated milk
2 beaten eggs
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, softened

Steps:

  • Prepare and roll out pastry.
  • (Or buy one).
  • In small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 slightly beaten egg, with electric mixer on low to medium speed until smooth.
  • Chill in refrigerator for 30 minutes.
  • Spoon into pastry or store bought pie crust.
  • In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg.
  • Carefully pour over cream-cheese mixture.
  • To prevent overbrowning, cover edge of the pie with foil.
  • Bake in a 350 degree oven for 25 minutes.
  • Remove foil.
  • Bake for 25 minutes more.
  • Meanwhile, combine the pecans, flour, the 2 tablespoons brown sugar, and butter.
  • Sprinkle over the pie.
  • Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean.
  • Cool for 1 to 2 hours on a wire rack.
  • Refrigerate within 2 hours; cover for longer storage.

Nutrition Facts : Calories 456.1, Fat 28.4, SaturatedFat 11.6, Cholesterol 123.5, Sodium 444.8, Carbohydrate 43.1, Fiber 2.4, Sugar 24.3, Protein 9.3

PUMPKIN CREAM CHEESE LAYER PIE



Pumpkin Cream Cheese Layer Pie image

A family FAVORITE for years. Rich, creamy and a good blend of flavors! This pie sets up well and provides a pretty slice. A great pie to impress guests.

Provided by Seasoned Cook

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 (8 ounce) cream cheese, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 prepared pie crust (uncooked)
1 (15 ounce) can pumpkin
1/2 cup brown sugar
2 eggs, beaten
1/4 cup milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup pecans, chopped
2 tablespoons butter, softened
2 tablespoons brown sugar

Steps:

  • Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
  • Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
  • In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
  • In a small bowl combine pecans, butter and brown sugar; set aside.
  • Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
  • Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
  • Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.

Nutrition Facts : Calories 452.7, Fat 29.6, SaturatedFat 10.6, Cholesterol 109.7, Sodium 341.9, Carbohydrate 42.3, Fiber 2.3, Sugar 27.2, Protein 7.2

PUMPKIN PIE WITH STREUSEL TOPPING



Pumpkin Pie With Streusel Topping image

After eating a few slices of this pie for Thanksgiving, my dad requested it for his birthday instead of cake! The guests loved it too! The pie is light, due to the whipped egg whites, and the streusel is like the icing on the cake! I found this recipe on the internet.

Provided by cookiedog

Categories     Pie

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked deep dish pie shells
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts

Steps:

  • Preheat oven to 425 degrees F.
  • In a large bowl mix together the pumpkin, condensed milk, egg yolks, 1 teaspoons cinnamon, nutmeg, ginger, and salt.
  • In a large bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.
  • Pour into the unbaked pie shell. Bake in the preheated oven for 15 minutes.
  • While the pie is baking prepare the streusel topping:.
  • In a small bowl combine the flour, brown sugar, and 1 teaspoons cinnamon. Add the chilled butter and blend in with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
  • Reduce the heat to 350 degrees. Bake an additional 40 minutes or until set.

Nutrition Facts : Calories 444.4, Fat 23.4, SaturatedFat 7.7, Cholesterol 66, Sodium 342, Carbohydrate 52.4, Fiber 2.3, Sugar 35.7, Protein 9.7

CREAM CHEESE PUMPKIN PIE



Cream Cheese Pumpkin Pie image

This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

Steps:

  • In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.

STREUSEL-TOPPED PUMPKIN PIE



Streusel-Topped Pumpkin Pie image

A crunchy oat topping complements every bite of creamy pumpkin pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 8

Number Of Ingredients 12

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 eggs, beaten
1/2 cup granulated sugar
1 can (16 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup butter or margarine, softened

Steps:

  • Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
  • Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
  • Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 32 g, TransFat 0 g

DOUBLE-LAYER PUMPKIN PIE



Double-Layer Pumpkin Pie image

This no-bake pumpkin pie includes a delicious cream cheese layer. It's a terrific make-ahead dessert because it needs to refrigerate a few hours. -Donna Freund, Dubuque, Iowa

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

4 ounces cream cheese, softened
1 tablespoon sugar
1 tablespoon milk
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
1 cup cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 20mg cholesterol, Sodium 522mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.

DOUBLE LAYER PUMPKIN PIE



Double Layer Pumpkin Pie image

Rich and creamy.

Provided by Joyce

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 ½ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
  • Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
  • Refrigerate 4 hours, or until set.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 51.2 g, Cholesterol 18.2 mg, Fat 16 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 8.1 g, Sodium 690.2 mg, Sugar 36.5 g

STREUSEL PUMPKIN PIE



Streusel Pumpkin Pie image

Basic pumpkin pie is good, but we think this dressed-up version is even better. Plenty of pecans add a nutty crunch to the pastry and the streusel topping. It's a perfect dessert for Thanksgiving or any time you want to end a dinner with something special. -Bertha Johnson, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 pies (8 servings each).

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup finely chopped pecans
1 teaspoon salt
2/3 cup plus 1 tablespoon shortening
4 to 5 tablespoons water
1 can (30 ounces) pumpkin pie filling
1 can (14 ounces) sweetened condensed milk
1 large egg, room temperature, lightly beaten
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

Nutrition Facts : Calories 355 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 280mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN-CREAM CHEESE PIE



Pumpkin-Cream Cheese Pie image

One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 8

Number Of Ingredients 11

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk

Steps:

  • Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
  • In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
  • Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
  • Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 28 g, TransFat 2 g

PUMPKIN CREAM CHEESE LAYER PIE



Pumpkin Cream Cheese Layer Pie image

Make and share this Pumpkin Cream Cheese Layer Pie recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h30m

Yield 1 9in pie

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
1 (9 inch) pie pastry, unbaked
1 1/4 cups pumpkin puree
1/2 cup sugar (for a sweeter filling add in more sugar)
1 dash salt
1 teaspoon cinnamon
1/4 teaspoon ginger (can use more)
1/4 teaspoon nutmeg (can use more)
2 eggs, slightly beaten
1 cup evaporated milk

Steps:

  • Set oven to 350 degrees.
  • In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
  • Beat in 1 egg; spread mixture in the unbaked pastry shell.
  • Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
  • Blend in the 2 beaten eggs and milk.
  • Pour pumpkin mixture over cream cheese layer.
  • Bake for about 50-60 mins, or until set.
  • Cool pumpkin pie thoroughly.
  • Top with whipped cream if desired.

Nutrition Facts : Calories 2900.4, Fat 173.3, SaturatedFat 81.2, Cholesterol 957.1, Sodium 2241.2, Carbohydrate 276.9, Fiber 8.7, Sugar 154.5, Protein 65.8

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