Pumpkin Pie


  • Pumpkin Pecan Pie
  • 1 (8oz.) pkg cream cheese softened
  • 3/4 C. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 3 eggs
  • 1 C. canned pumpkin
  • 1 C. milk
  • 1 tsp.vanilla
  • 1 unbaked 10 in. pie shell
  • Topping
  • I Tbs. brown sugar
  • 1 Tbs. flour
  • 1 tbs butter
  • 1/2 C. chopped pecans
  • grated zest of 1 orange


Beat together cream cheese, brown sugar, spices and salt. Add eggs , one at a time beating well after each one. Stir in pumpkin, milk and vanilla. Pour into unbaked pie shell. Bake at 375° for 40 min. Remove from oven and add topping. Topping:

Mix together well to form a crumbly mixture. Spoon on to center section of pie. Return pie to oven and bake another 10 min. or until a knife inserted half way between the edge and center comes out clean. Cool completely before serving.


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