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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!

Source: Midwest Living

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Recipe Summary

prep:
40 mins
bake:
1 hr
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 30g; cholesterol 127mg; saturated fat 12g; carbohydrates 48g; mono fat 10g; poly fat 4g; trans fatty acid 1g; insoluble fiber 3g; sugars 28g; protein 10g; vitamin a 6365.3IU; vitamin c 2.4mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 60.5mcg; vitamin b12 0.4mcg; sodium 323mg; potassium 321mg; calcium 151.5mg; iron 2.3mg.
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