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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...