Old Fashioned Paradise Pumpkin Pie

Old Fashioned Paradise Pumpkin Pie

119 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h
MARBALET
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

ADVERTISEMENT

Directions

  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.

Share It

Reviews (119)

Rate This Recipe
SKIS2FAST
63

SKIS2FAST

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 chill in the pie crust until very set is a GREAT idea. Also, pouring the top layer on extra careful would definately help. I just wanted to see if anyone else had this problem. OKAY...as far as everything else goes, I LOVE this pie. I double the streusal layer and today I added about 2 tablespoons of flour to pumpkin mixture to help it set a little better. This seems to do the trick as I am usually baking this pie WAY longer than recipe says. I would just plan on leaving the foil on at least an extra 15 minutes so, your crust doesn't burn if you need to contine baking pie.

MARYHM
48

MARYHM

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 pumpkin over it. Result? Two perfectly separated layers with zero mixing!!

JOHANN69
28

JOHANN69

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 did, because it would not have fit in a 9" pie pan. mmmmmmmm.

More Reviews

Similar Recipes

Mom's Pumpkin Pie
(214)

Mom's Pumpkin Pie

Impossible Pumpkin Pie
(105)

Impossible Pumpkin Pie

Pumpkin Cheesecake Pie
(75)

Pumpkin Cheesecake Pie

Sugarless Pumpkin Pie II
(39)

Sugarless Pumpkin Pie II

Paradise Pumpkin Pie I
(31)

Paradise Pumpkin Pie I

Paradise Pumpkin Pie II
(30)

Paradise Pumpkin Pie II

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 430 cal
  • 21%
  • Fat
  • 27.1 g
  • 42%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 127 mg
  • 42%
  • Sodium
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Cheesecake Pie

>

next recipe:

Impossible Pumpkin Pie