This pie is worth a little extra work. A layer of pumpkin pie filling hides a cream cheese filling. It’s topped with a pecan praline-type mix.
The trick with this pie is to not dislodge the cream cheese pie filling when topping it with pumpkin pie filling. If dislodged, the cream cheese filling will float to the surface. We tried two approaches: refrigerating the cream cheese filling for 45 minutes before adding the pumpkin and partially baking the cream cheese filling before adding the pumpkin. We settled on refrigeration but it matters how you add the pumpkin filling. If you pour the pumpkin onto the cream cheese filling, it tends to upset the cream cheese. If you carefully spoon the pumpkin onto the cream cheese, treating it as if it were fragile, it works just fine.
This pie is designed for a deep dish.
1 single crust pie pastry
1 8-ounce package of cream cheese
1 large egg
1/4 cup granulated sugar
1 teaspoon vanilla
1 3/4 cups pumpkin puree
1 1/2 cup evaporated milk
3 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup pecan pieces
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter
Preheat the oven to 375 degrees.
For the cream cheese filling:
- Prepare the pie crust. Line a nine-inch deep dish pie pan. Set aside.
- In a medium bowl, beat the cream cheese, one egg, 1/4 cup sugar, and vanilla until smooth. Spread the filling in the pan and set the pan in the refrigerator to chill for 45 minutes.
For the pumpkin filling:
Preheat the oven to 350 degrees.
- In a medium bowl, whisk the pumpkin, 3 eggs, 1/2 cup granulated sugar, the 1/4 cup brown sugar, cinnamon, nutmeg, and salt together until smooth. Carefully spoon the pumpkin filling over the cream cheese filling.
- Bake the pie for 20 minutes then cover the pie crust with a pie crust shield or aluminum foil. Bake for another 30 minutes.
For the streusel topping:
- While the pie is baking, make the streusel topping. Combine the pecans, 2 tablespoons brown sugar, flour, and 1 tablespoon butter in a small bowl. Sprinkle the topping over the partially baked pie.
- Return the pie to the oven and bake for another ten minutes or until a knife inserted in the center of the pie comes out clean. Cool on a wire rack. As soon as the pie is cool, store it in the refrigerator.
Baker’s note: As with all custard pies, this one should be stored in the refrigerator. It should not be left on the counter for over an hour.