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My review
Old Fashioned Paradise Pumpkin Pie
194
MARBALET
"This triple-decker pie has a cheesecake layer on the bottom, pumpkin custard in the middle, and a pecan streusel layer on top. Paradise!"
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Ingredients
2 h servings 430Original recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 133171 Ratings
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Most helpful positive review
11/23/2006
Today is the third time I have made this pie. I wish I had come and reread the reviews before making this morning. The last two times my pie has marbled and I think that letting the cream cheese...
Most helpful critical review
3/6/2006
We had this pie tonight and I was not as impressed as I had expected to be. All the layers just blended together and none of them really "Wow"-ed me. My guests all said it was good, but I doubt ...
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11/23/2006
Today is the third time I have made this pie. I wish I had come and reread the reviews before making this morning. The last two times my pie has marbled and I think that letting the cream cheese...
11/24/2005
This was very good!! I read about other people's problems with the layers marbling, so I put my cream cheese mixture in the pie shell and in the freezer for 40 minutes. Then I slowly poured the ...
12/21/2001
OH. MY. GOSH. I was making this pie and thinking, "This is a dangerous pie. I am frightened of this pie." And I was right. Wow it was great. I used a slightly larger pan, and I'm glad I ...
12/13/2001
I made this recipe for Thanksgiving this year! Instead of using a regular pie crust I made one with gingersnaps and used a springform pan. It was Wonderful!!
7/13/2006
Wonderful!!! The only change I did was after making the pie dough and forming it in the pie plate, I refrigerated it while preparing the 1st layer. Then instead of chilling the cream cheese mi...
11/17/2007
This was very good, like everyone says. I made no changes to the pie portion, but doubled the pecan topping part for more coverage (I used a big old pie pan.) Chilling the cheesecake layer for 3...
12/5/2006
I made this for Thanksgiving this year. My sis-in-law says I'm to bring it every year from now on! I made mine in a deep-dish pie plate so I cooked it a bit longer during each step. I refrigera...
12/1/2008
Great recipe! I made it with just a couple of changes. I used Splenda for my diabetic husband. They now have a blend of brown sugar which is delicious! I used 4oz. more of cheese to help set th...
11/27/2010
Be warned - this pie is dangerous! Once you start eating it, you can't stop! Everyone is already requesting I make it again next year. I am glad I followed everyone's suggestions to chill the...