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Old Fashioned Paradise Pumpkin Pie

Rated as 4.64 out of 5 Stars

"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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2 h servings 430
Original recipe yields 8 servings (1 9-inch pie)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil.
  5. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
  6. 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.
  7. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 430 calories; 27.1 40.3 8.6 117 433 Full nutrition

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Read all reviews 133
  1. 171 Ratings

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Most helpful positive review

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

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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Most positive
Least positive

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...

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 ...

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 ...

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!!

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...

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...

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...

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...

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...