We’ve tucked classic pumpkin filling between a rich cream cheese layer and a shower of brown sugar streusel crumbs to create the ultimate pumpkin pie.
1 refrigerated pie crust (1/2 of 14.1-ounce package)
Cream Cheese Layer
1 package (8 ounces) cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 eggs, slightly beaten
1 can (15 ounces) pure pumpkin
1 cup half-and-half
3/4 cup sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 cup old fashion rolled oats
1/4 cup 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 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.
Makes 8 servings
Servings: Per servingCalories: