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

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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • Cover edge of the pie with foil. Bake in a 350°F oven for 25 minutes. Remove foil; bake for 25 minutes more.

  • 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.

Nutrition Facts

493 calories; 30 g total fat; 127 mg cholesterol; 323 mg sodium. 48 g carbohydrates; 10 g protein;

Pastry for Single-Crust Pie

Ingredients

Directions

  • 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.

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