Best Pumpkin Cream Cheese Streusel Pie Recipes

Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping image

Provided by Kittencalrecipezazz

Categories Pie

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 (9 inch) unbaked pie pastry (to fit a 9-inch pie plate)
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 egg, beaten
1 1/4 cups pumpkin puree
1 cup evaporated milk
2 eggs, beaten
2 teaspoons vanilla
1/3 cup brown sugar, packed
1/3 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove (optional)
1/4 teaspoon salt
3 tablespoons flour
3 tablespoons brown sugar
3 tablespoons butter, softened
3/4 cup chopped pecans

Steps:

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.

Nutrition Facts : Calories 704.9, Fat 44.1, SaturatedFat 17, Cholesterol 162.1, Sodium 511.1, Carbohydrate 67.7, Fiber 2.9, Sugar 43.2, Protein 12.1

Pumpkin Cream Cheese Streusel Pie image

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.