Pumpkin Paradise Pie

5 from 2 votes
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Pyrex Pie Plate with Pumpkin Paradise Pie

This recipe came From Ida  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!

Happy PieDay Everyone!!
Mmm. Two Dinners I Don’t Have To Make Magpie
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Pumpkin Paradise Pie

Whenever I take this Pumpkin Paradise 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!
5 from 2 votes
Pyrex Pie Plate with Pumpkin Paradise Pie
Prep Time
10 minutes
Cook Time
1 hour 5 minutes
Karlynn Johnston


  • 8 ounces cream cheese softened
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 unbaked pastry shell 9 inches


  • one 15 ounces can 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 Pecans


  • 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.

Nutrition Information

Calories: 355kcal, Carbohydrates: 45g, Protein: 8g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 99mg, Sodium: 215mg, Potassium: 219mg, Fiber: 1g, Sugar: 34g, Vitamin A: 279IU, Vitamin C: 1mg, Calcium: 144mg, Iron: 1mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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  1. 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 But just know I appreciate the goodness you bring to life. And my tummy.

  2. 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!


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