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.

Hilary Meyer
Source: EatingWell Magazine, November 2019
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Ingredients

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Directions

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  • Position rack in lower third of oven; preheat to 375 degrees F.

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  • 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, 1/2 cup brown sugar, pumpkin pie spice and 1/4 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 1/4 cup brown sugar, flour, butter, cinnamon and the remaining 1/8 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.

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Nutrition Facts

278 calories; protein 6.2g 12% DV; carbohydrates 35.7g 12% DV; exchange other carbs 2.5; dietary fiber 2.4g 10% DV; sugars 19.9g; fat 12.4g 19% DV; saturated fat 6.1g 31% DV; cholesterol 53.6mg 18% DV; vitamin a iu 5918.6IU 118% DV; vitamin c 5.1mg 9% DV; folate 39.7mcg 10% DV; calcium 107.8mg 11% DV; iron 1.3mg 7% DV; magnesium 17.1mg 6% DV; potassium 222.5mg 6% DV; sodium 231.8mg 9% DV; added sugar 14g.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/29/2019
Pie filling was excellent especially after the pie was refrigerated for a few hours. The crust however was difficult to roll and had a poor texture after baking. Next time I will make it with a regular crust graham cracker or ginger snap crust. Read More
Rating: 4 stars
10/20/2019
haven't tasted it yet, cooling, but i do have to say that the instructions to dollop the cream cheese mixture on top of the liquid pumpkin filling is crazy. the dollops sank like a stone but i assume it will taste good. Read More