Pumpkin Cream Cheese Layer Pie With Streusel Nut Topping

1. 1

   Set oven to 350 degrees.

2. 2

   Fit the prepared pie pastry into a 9-inch glass pie plate and flute edges as desired.

3. 3

   For the cream cheese layer; in a large bowl beat the cream cheese with 1/3 cup sugar, egg and vanilla until smooth; pour into the prepared pie shell and chill for 30 minutes.

4. 4

   For the pumpkin mixture; in a large bowl combine pumpkin puree with evaporated milk, 2 eggs, vanilla, 1/3 cups brown sugar, 1/3 cup white sugar, cinnamon, nutmeg, cloves and salt; mix until well combined.

5. 5

   Pour the pumpkin mixture over the chilled cream cheese mixture in the pie shell.

6. 6

   Cover the edges of the crust with foil to prevent excess browning.

7. 7

   Bake for 25 minutes; remove the foil from edges and continue to bake for another 20 minutes.

8. 8

   While the pie is baking combine 2 tablespoons flour with 2 tablespoons brown sugar in a small bowl; add in softed butter and mix until combined, then add in chopped nuts.

9. 9

   After the pie has been in the oven for the last 20 minutes remove and sprinkle the streusal mixture evenly on top; return to oven and bake for 10-15 minutes more.

* Per serving · 4 servings · Values may vary.

No additional tips available.