Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping Recipes

PUMPKIN CREAM CHEESE LAYER PIE

Steps:

• Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
• Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
• In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
• In a small bowl combine pecans, butter and brown sugar; set aside.
• Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
• Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
• Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.

PUMPKIN CREAM CHEESE STREUSEL PIE

Steps:

• Prepare and roll out pastry.
• (Or buy one).
• In small mixing bowl beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 slightly beaten egg, with electric mixer on low to medium speed until smooth.
• Chill in refrigerator for 30 minutes.
• Spoon into pastry or store bought pie crust.
• In a medium mixing bowl combine pumpkin, evaporated milk, the 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt, and nutmeg.
• Carefully pour over cream-cheese mixture.
• To prevent overbrowning, cover edge of the pie with foil.
• Bake in a 350 degree oven for 25 minutes.
• Remove foil.
• Bake for 25 minutes more.
• Meanwhile, combine the pecans, flour, the 2 tablespoons brown sugar, and butter.
• Sprinkle over the pie.
• Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean.
• Cool for 1 to 2 hours on a wire rack.
• Refrigerate within 2 hours; cover for longer storage.

PUMPKIN-CREAM CHEESE PIE

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
• In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
• Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
• Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

STREUSEL-TOPPED PUMPKIN PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, beat all filling ingredients with hand beater or wire whisk until blended. Pour filling into pie crust-lined pie plate.
• Bake 15 minutes. Remove pie from oven; reduce oven temperature to 350°F. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients until crumbly with fork; set aside.
• Sprinkle topping over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Refrigerate about 4 hours or until chilled before serving. Store pie covered in refrigerator.

PUMPKIN PIE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl mix together the pumpkin, condensed milk, egg yolks, 1 teaspoons cinnamon, nutmeg, ginger, and salt.
• In a large bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.
• Pour into the unbaked pie shell. Bake in the preheated oven for 15 minutes.
• While the pie is baking prepare the streusel topping:.
• In a small bowl combine the flour, brown sugar, and 1 teaspoons cinnamon. Add the chilled butter and blend in with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
• Reduce the heat to 350 degrees. Bake an additional 40 minutes or until set.

DOUBLE LAYER PUMPKIN PIE

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.

STREUSEL PUMPKIN PIE

Steps:

• Preheat oven to 375°. In a bowl, combine flour, pecans and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. On a lightly floured surface, roll one half of dough to a 1/8-in. thick circle; transfer to 9-in. pie plates; place crust in pie plates. Flute edge and set aside. , Combine pie mix, milk and egg; pour into crusts. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. , Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 2 hours. Refrigerate until serving. If desired, serve with whipped cream.

CREAM CHEESE PUMPKIN PIE

Steps:

• In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

DOUBLE-LAYER PUMPKIN PIE

Steps:

• In a small bowl, combine the cream cheese, sugar and milk. Fold in 1-1/2 cups whipped topping. Spoon into crust., In a large bowl, whisk cold milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, cinnamon, ginger and cloves. , Spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate for at least 3 hours before cutting.

PUMPKIN CREAM CHEESE LAYER PIE

Steps:

• Set oven to 350 degrees.
• In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
• Beat in 1 egg; spread mixture in the unbaked pastry shell.
• Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
• Blend in the 2 beaten eggs and milk.
• Pour pumpkin mixture over cream cheese layer.
• Bake for about 50-60 mins, or until set.
• Cool pumpkin pie thoroughly.
• Top with whipped cream if desired.