This post may contain affiliate links. See my privacy policy for details.
This pumpkin paradise pie is a major pie upgrade! It has a flaky pie crust with sweet and creamy cheesecake layers, a spicy layer of pumpkin filling, and a crumbly pecan topping. This is a great dinner dessert that cheesecake and pumpkin pie lovers will both enjoy!
Why I Think You’ll Love This Recipe
- This is an excellent alternative to pumpkin pie if you want a different dessert for your holiday dinner.
- It’s made in only two bowls and is easy to make, but impressive since it’s two different layers in one pie!
Sweet Pumpkin Paradise Pie
Pumpkin Paradise Pie is a great name because it combines the best of both types of pies—cheesecake and pumpkin pie! The bottom layer is a lightly sweet, creamy cheesecake with a hint of vanilla. The pumpkin layer is sweetened and spicey, then topped off with a sweet pecan crumble.
Pecan Streusel Topping
The streusel topping is added to the top of the pie and baked for another 15 minutes, bringing out the nuttiness of the pecans for the ultimate flavor.
How To Make Pumpkin Paradise Pie
This is a quick overview of how to make this recipe. Please see the recipe card at the bottom of this post for full instructions.
- Prepare your pie crust and set aside.
- Beat the cream cheese and sugar until smooth – pour into pie shell. Chill for 30 minutes in the refrigerator.
- In a separate bowl, mix all of the pumpkin pie layer ingredients together. Gently pour over the cream cheese layer. Cover the edge of the pie crust with foil.
- Bake at 350° for 30 minutes; remove the foil and bake for another 25 minutes.
- Mix all topping ingredients together and sprinkle over the pie. Bake for 15 minutes more. Cool on a wire rack.
How To Store Leftover Pumpkin Paradise Pie
Pumpkin Paradise pie is best enjoyed the day it is made. If you have leftovers, it is best to put the pie in an airtight container and keep it in the fridge. Yes, the fridge, because the cream cheese is dairy, and the pumpkin pie layer has dairy and eggs, and it can breed bacteria if left at room temperature for more than 3 hours. The difference with store-bought pumpkin pies is that they include shelf-stable ingredients such as preservatives, which allow them to last longer.
Karlynn’s Tips
This recipe needs to be a deep dish pie, or the ingredients won’t fit in it.
If you wanted to make two regular pies instead, I would do 1.5 times the ingredients and follow the instructions the same way!
We made this pumpkin paradise pie for our family to enjoy, and it was a huge hit. The kids raved over the topping, and let’s be honest, it was also my favorite part, with the sweet toasted pecans on top.
Happy Baking
Love,
Karlynn
Pumpkin Paradise Pie
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 5 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 8
- Calories
- 323
- Author
- Karlynn Johnston
Ingredients
- 1 bottom pie pastry deep dish 9-inch pie plate
CREAM CHEESE LAYER:
- 8 ounces cream cheese softened
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
PUMPKIN PIE LAYER:
- 1 1/4 cups pumpkin puree
- 1 cup evaporated milk
- 2 large eggs beaten
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
TOPPING:
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon butter softened
- 1/2 cup chopped pecans
Instructions
- Lay the pie crust into the bottom of a deep dish pie plate. Crimp the edges and cut any excess off.
- In a bowl, beat the cream cheese until smooth. Add in the sugar and vanilla; mix well. Add egg then beat until smooth. Spread over the bottom of pie shell.
- Chill for 30 minutes in the refrigerator.
- In a large bowl, beat the Pumpkin Pie Layer ingredients together until smooth. Carefully pour over the cream cheese layer. Cover the edge of the pie crust with foil.
- Bake at 350° for 30 minutes. Remove the foil then bake 25 minutes longer.
- In a small bowl mix the flour, brown sugar, and butter until crumbly; stir in pecans. Sprinkle over the pie in the oven.
- 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.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
PIN THIS RECIPE to your BAKING RECIPES Board, and Remember to FOLLOW ME ON PINTEREST!
StaceyI says
Hi Karlynn. I love you SO much I have nominated you for a Beautiful Blogger award. If you like you can see what I had to said at anuntidylife.wordpress.com. But just know I appreciate the goodness you bring to life. And my tummy.
ACanadianFoodie says
Stunning! Love the name and cannot wait to see how it looks inside – though, knowing you – everyone was caught up in the eating and there wasn’t any left to photograph!
:)V
Asiya says
Love the topping on the pie! Looks great!