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Cream Cheese Pumpkin Pie with Pecan Streusel
Cream Cheese Pumpkin Pie with Pecan Streusel
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From: EatingWell Magazine, November 2019
This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it's only Thanksgiving once a year, we've topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.
- By: Hilary Meyer EatingWell Recipe Contributor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 1 recipe Master Pie Dough (see Associated Recipes)
- 2 large eggs, lightly beaten
- 1 (15 ounce) can unseasoned pumpkin puree
- 2 (5 ounce) cans low-fat evaporated milk
- ¾ cup light brown sugar, divided
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt plus ⅛ teaspoon, divided
- 3 ounces reduced fat cream cheese, softened
- 2 tablespoons low-fat milk
- 2 tablespoons confectioners' sugar
- ¼ teaspoon vanilla extract
- ⅓ cup chopped pecans
- ¼ cup all-purpose flour
- 2 tablespoons butter, melted
- ½ teaspoon ground cinnamon
- Associated Recipes:
- Master Pie Dough
Preparation
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Prep
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Ready In
- Position rack in lower third of oven; preheat to 375°F.
- Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.
- Whisk eggs, pumpkin, evaporated milk, ½ cup brown sugar, pumpkin pie spice and ¼ teaspoon salt in a large bowl until smooth. Whisk cream cheese, milk, confectioners' sugar and vanilla in a small bowl until smooth.
- Pour the pumpkin mixture into the prepared crust. Dollop spoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a skewer or a knife through both mixtures to create a swirled design.
- Bake the pie for 30 minutes.
- Meanwhile, combine pecans, the remaining ¼ cup brown sugar, flour, butter, cinnamon and the remaining ⅛ teaspoon salt in a medium bowl.
- Sprinkle the streusel over the pie and bake until the filling is puffed at the edges and the center springs back when touched, 15 to 20 minutes more. Cool completely on a wire rack, about 3 hours, before slicing.
- Tip: Give your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.
- To make ahead: Refrigerate, loosely covered, for up to 2 days.
- Equipment: 9-inch pie pan (not deep-dish), parchment paper
- Serving size: 1 slice
- Per serving: 278 calories; 12 g fat(6 g sat); 2 g fiber; 36 g carbohydrates; 6 g protein; 40 mcg folate; 54 mg cholesterol; 20 g sugars; 14 g added sugars; 5,919 IU vitamin A; 5 mg vitamin C; 108 mg calcium; 1 mg iron; 232 mg sodium; 222 mg potassium
- Nutrition Bonus: Vitamin A (118% daily value)
- Carbohydrate Servings: 2½
