Paradise Pumpkin Pie | Midwest Living

Paradise Pumpkin Pie

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Paradise Pumpkin Pie

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  • Makes: 8 servings
  • Yield: 8 servings
  • Prep 40 mins
  • Bake 1 hr to 1 hr

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We think you'll love this two-layer extravaganza with a pecan topper -- even if you don't like pumpkin pie!


  • 1 8 - ounce package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 egg, lightly beaten
  • 1 recipe Pastry for Single-Crust Pie (see recipe below)
  • 1 1/4 cups canned pumpkin
  • 1 cup evaporated milk
  • 2 eggs, lightly beaten
  • 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 butter, softened
  • 2 tablespoons all-purpose flour
  • 2 tablespoons packed brown sugar


  1. In a small bowl, beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 egg with an electric mixer on medium speed until smooth. Chill in the refrigerator for 30 minutes.
  2. Meanwhile, on a lightly floured surface, use your hands to slightly flatten Pastry for Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Spoon cream cheese mixture into pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
  3. In a medium bowl, combine pumpkin, evaporated milk, the 2 eggs, the 1/4 cup granulated sugar, 1/4 cup brown sugar, the cinnamon, salt, and nutmeg. Carefully pour over cream cheese mixture.
  4. Cover edge of the pie with foil. Bake in a 350 degrees F oven for 25 minutes. Remove foil; bake for 25 minutes more.
  5. Meanwhile, combine pecans, butter, flour, and the 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack.

Pastry for Single-Crust Pie


  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • Water


  1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until all the flour mixture is moistened (4 to 5 tablespoons total water). Form dough into a ball.

Nutrition Facts

(Paradise Pumpkin Pie)

Servings Per Recipe 8, calcium (mg) 151, chol. (mg) 127, vit. C (mg) 2, Fat, total (g) 30, vit. A (IU) 6365, Potassium (mg) 321, Riboflavin (mg) 0, carb. (g) 48, pro. (g) 10, Thiamin (mg) 0, iron (mg) 2, sodium (mg) 323, sugar (g) 28, Trans fatty acid (g) 1, Niacin (mg) 2, Polyunsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 3, Folate (µg) 60, sat. fat (g) 12, Monosaturated fat (g) 10, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 493

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