This pie and I have a history…and it’s not a good one. Just to clarify, this pumpkin pie is delicious…so creamy and a little tart and it just tastes like fall on a fork. It’s amazing. But baking this pie has been a little (okay a lot) bit of a disaster. Let’s back up shall we?
I lie awake at night thinking of blog posts and crafts and parties and mostly recipes. A lot of times my ideas are dumb…but sometimes I think of something grand. Like this pumpkin cream cheese pie….WITH pecan crumble. It’s a winner, I tell ya! I immediately got to work.
First thing I do? Go to the store and get 3 cans of pumpkin pie filling…because I like to prepare for baking disasters. So, I’m set, right?? Wrong…because I forgot the evaporated milk. Kind of a key component as you’ll see in a minute. I’d already made my great grandmother’s fabulous pie crust, by the way. So I went back to the store and bought 3 cans of evaporated milk. Okay, NOW I’m set, right?? No, not so much…
The Execution Part I
So, this was the moment of truth. I made a really great pie and wondered why it didn’t fill up all the way to the top…no worries, I’ll bake it anyway. Stick it in the over for 20 minutes and realize I forgot the EVAPORATED MILK! GRRR!!! First pie in the trash. Okay, I ate a couple pieces first because it was still delicious, but not quite what I wanted.
The Execution Part II
So, I was a little discouraged and decided to wait a couple days for my next attempt. This time I got out ALL the ingredients and started cooking away. I forgot the salt, but no biggie, right? And then, I forgot to turn the oven down from 450 to 325…a little burnt, but no biggie, right?? I let it set, take a couple of pictures, eat a piece, work a little in my office and then come back to find my pie like this:
WTH??? My daughter decided to make a cream cheese pumpkin pie sculpture…and then proceeded to leave a cream cheese pumpkin pie trail to MY bathroom. I now have a pumpkin pie curling iron and eyelash curler. So, the moral of the story is…I quit. Enjoy my 3 pictures of my pumpkin pie. Hopefully you’ll have better luck…because it really is a wonderful pie!
First off, make one recipe for my best pie crust ever and use one third of the crust for the bottom of this pie. Follow the instructions here. Then, make the filling:
Pumpkin Cream Cheese Pie with Pecan Crumble
For the Filling
- 1 15 oz can pure pumpkin filling I like Libby's
- 2 large eggs
- 1 8 oz package cream cheese softened
- 3/4 c sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 12 oz can evaporated milk
For the Pecan Crumble
- 1 Tbs butter softened
- 1/4 c. brown sugar
- 1/4 c. flour
- 1/4 c. chopped pecans
- Heat oven to 425 degrees.
- Beat eggs in a blender until yolks are cracked, then add cream cheese. Beat on high until there are hardly any lumps (2 minutes).
- Add pumpkin pie filling, sugar and spices.
- Gradually stir in evaporated milk.
- Pour into prepared pie crust. Don't fill it to high. You'll probably have some left over. See my pie for an example of how high to fill it.
- Bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and cook for another 30 minutes.
- While pie is baking, mix together butter, sugar and pecans until it is "crumbling." Add pecans.
- After the pie has baked for 30 minutes, sprinkle crumble mixture over the top. You don't need to use all of it...just what you prefer 🙂
- Bake for an additional 10 minutes.
- Let cook for 2 hours and serve.
- PS If you have children, keep it somewhere unreachable...