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!
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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.
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.