Three Layer Pumpkin Pie

Three Layer Pumpkin Pie


1 refrigerated pie crust (½ of 14.1-ounce package)

1 package (8 ounces) cream cheese, softened
⅓ cup Dierbergs granulated sugar
1 large Dierbergs egg
1 teaspoon vanilla extract

2 large Dierbergs eggs, slightly beaten
1 can (15 ounces) pure pumpkin
1 cup half-and-half
¾ cup Dierbergs granulated sugar
1 tablespoon pumpkin pie spice
½ teaspoon salt

½ cup firmly packed Dierbergs brown sugar
¼ cup Dierbergs flour
¼ cup old fashion rolled oats
¼ cup Dierbergs butter, melted


On lightly floured surface, roll pastry dough into 12-inch circle; place into 9- or 10-inch deep-dish pie plate. Crimp edges; set aside.

FOR CREAM CHEESE LAYER In large mixer bowl, beat cream cheese, granulated sugar, egg, and vanilla at medium speed until well blended. Gently spread into unbaked pie crust. Chill while preparing pumpkin layer.

FOR PUMPKIN LAYER In large mixer bowl, beat eggs, pumpkin, half-and-half, granulated sugar, spice, and salt at low speed until well combined. Gently pour over cream cheese layer. Place pie plate on jellyroll pan; bake in 375°F. oven until center is almost set, about 55 to 60 minutes.

FOR STREUSEL TOPPING In work bowl of food processor fitted with steel knife blade, combine brown sugar, flour, and oats. With machine running, pour melted butter through feed tube; process until mixture resembles coarse meal, about 15 to 30 seconds. Sprinkle over partially-baked pie. Bake until golden brown, about 15 to 20 minutes. Cool on wire rack at least 2 hours before serving. Store in refrigerator.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 583
Cholesterol: 157 mg
Fat: 33 g
Sodium: 565 mg
Carbohydrates: 65 g
Protein: 9 g
Fiber: 2 g