Paradise Pumpkin Pie
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 1 hour @ 350° |
| Source | Midwest Living (Feb 2012) |
| Yield / serves | 8 servings |
| Rating | (unrated) |
Ingredients
- 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
- 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
Preparation
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.
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 degrees 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.
