So I hope you are not over pumpkin, because this recipe is too good to wait till next year to make. I made this for our Thanksgiving dinner (actually I called it Fakesgiving because it was on Wednesday due to my Mom having to work on Thanksgiving) but if your family likes pumpkin for Christmas too, then this definitely needs to go on your make list.
Until a few years ago, I wasn’t a big pumpkin pie eater. I would always go for the apple or other fruit pie, but recently, I have really started to enjoy pumpkin pie. Ryan on the other hand, doesn’t so much love it. He always says he loves the smell and the taste, but doesn’t care for the texture. For our Thanksgiving, I was determined to find a version of pumpkin pie that eliminated that sometimes weird jiggly pie texture.
After looking at tons of pie recipes, it seemed that the normal formula is pumpkin and evaporated or condensed milk. I decided to eliminate the milk and replace it with cream cheese, which gave this pie a smoother, creamier texture that I loved.
To add to the texture, I topped this pie off with a pecan streusel which gives great texture and flavor to the creamy pie filling. If you like the idea of pumpkin pie, but don’t want to be overwhelmed with the pumpkin flavor, then this topping is perfect for you. It adds a salty crunch to the pie, but you still get the creamy pumpkin flavor with it.
So what was the verdict? Everyone really liked it! I loved it so much in fact that I ate the two remaining pieces for breakfast the day after Thanksgiving topped with a big dollop of whipped cream. I tried so hard to not eat it but it was seriously calling my name. I definitely prefer this pie to traditional pumpkin pie now and can’t wait for the opportunity to make it again.
Pumpkin Pecan Streusel Pie
Adapted from: Joy the Baker
Ingredients
- 1 batch pie crust or store bought pie crust
- 4 ounces cream cheese, very soft
- 1 cup pumpkin pie
- 1/3 granulated sugar
- 1 large egg and 1 large egg white
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/8 ground all spice
- 1/8 ginger
- pinch salt
- 1 tsp. vanilla
- For the topping:
- 1/2 cup quick cooking oats
- 1/2 cup chopped pecans
- 1/4 cup brown sugar, packed
- 3 tbsp. butter, melted
- 3 tbsp. flour
Instructions
- Preheat oven to 350 degrees.
- Line a pie pan with your crust and flute the edges as desired.
- In a stand mixer, beat your cream cheese using the whisk attachment until extremely smooth and fluffy. You really need to mix this in order to prevent chunking of the cream cheese once the pumpkin is added. Add the pumpkin and sugar and beat for about 1 minute to combine. Add in the spices and vanilla and beat a few times to combine. Finally, add the egg and egg white and beat for another minute.
- Pour filling over the pie crust.
- To make the topping, combine all the ingredients and mix to combine. Put topping over the pie filling. I recommend covering the pie's edges with a pie guard.
- Bake in your preheat oven for 35-45 minutes, or until a toothpick placed in the middle comes out clean. If your streusel is browning too quickly, cover with foil while baking.
- Let cool and serve at room temperature. Enjoy!
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