Ingredients
- Servings: 1
- 1 (9 inch) pie shell
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 egg, beaten
- 1 1/4 cups pumpkin puree
- 1 cup evaporated milk
- 2 eggs, beaten
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- 1/2 cup chopped pecans
Recipe
-
Preparation Time: 30 mins
Cook Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c).
- to make cheesecake layer: in a medium mixing bowl, beat cream cheese until smooth. beat in 1/4 cup sugar, then add vanilla extract and 1 egg. beat mixture until light and smooth. chill mixture for 30 minutes, then spread into pastry shell.
- to make pumpkin layer: in a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. mix until all ingredients are thoroughly combined.
- pour pumpkin mixture over cream cheese layer. cover edges of crust with aluminum foil.
- bake in preheated oven for 25 minutes. remove foil from edges and bake an additional 25 minutes.
- to make pecan streusel layer: while pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. mix well, then add softened butter or margarine and stir until ingredients are combined. mix in pecans.
- after pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.
Ready Time: 2 hrs
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