This recipe came From Ida (I do believe it’s a Taste of Home recipe) on my Facebook page when I asked for pie suggestions. I am lucky enough to have two!!! dinners this weekend where I am not cooking and needed to bake two pies to take along. One person hinted that he loved baked cream cheese for dessert so when I saw this recipe, I knew it was the one!
So thanks again Ida!!
I will update it with slice pictures as we eat, I didn’t really want to pre-slice the pie before we took it over for dinner, though knowing me, they’d understand why they had a mangled pie!
Whenever I take this pie to a holiday party, potluck supper or bake sale, I take along copies of the recipe, too—I’m sure to be asked for it. With the pie’s very rich taste, even a sliver is satisfying!
6-8 ServingsPrep: 20 min. + chilling Bake: 65 min.
Ingredients1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1 can (15 ounces) solid-pack pumpkin
1 cup evaporated milk
2 eggs, beaten
1/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, softened
1/2 cup chopped Diamond of California® PecansDirections
In a bowl, beat cream cheese until smooth. Add sugar and vanilla; mix
well. Add egg; beat until smooth. Spread over bottom of pie shell.
Chill 30 minutes. In a bowl, beat filling ingredients until smooth.
Carefully pour over the cream cheese layer. Cover edge of pie with
foil. Bake at 350° for 30 minutes. Remove foil; bake 25 minutes
longer. Meanwhile, mix flour, brown sugar and butter until crumbly;
stir in pecans. Sprinkle over pie. Bake 10-15 minutes more or until
a knife inserted near the center comes out clean. Cool on a wire
rack. Store in the refrigerator. Yield: 6-8 servings.