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Pumpkin-Cheese Pie

CRUST

Pastry for 9-inch Pie, unbaked

 

FILLING

1 (8-oz.) pkg. cream cheese, softened

3/4 cup packed brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 16-oz can solid-pack pumpkin (not pumpkin-pie filling)

1 5-oz. can evaporated milk

3 large eggs

 

NUT CRUNCH TOPPING

In saucepan over low heat, melt 2 tablespoons butter.  Stir in 3/4 cup walnuts, chopped, and 1/3 cup packed brown sugar.

 

Preheat oven to 375˚F.  In large bowl, with mixer at medium speed, beat first 7 ingredients until blended.  Add pumpkin, undiluted milk, and eggs; beat until blended; pour into piecrust; bake 30 minutes.

 

Prepare Nut-Crunch Topping; spoon over pie; bake 15 minutes longer or until knife inserted 1 inch from edge comes out clean.  Cool pie on wire rack, about 1 1/2 hours.  

 

Note:  I always make two of these pies because I have two pie crusts and it only calls for a bottom crust.  Besides it is just as easy to make two and you can share one with a friend (or students!).  I also make a triple batch of Nut Crunch Topping for two pies.  Make the pies at least a day in advance so you can refrigerate over-night.   

 

Recipe from:  My mom found in a magazine years ago.