Three Layer Pumpkin Pie

• 9" pie shell
• 8 oz. cream cheese, softened
• 1/2 cup white sugar
• 1/2 tsp vanilla extract
• 3 eggs, beaten
• 1 1/4 cups pumpkin puree
• 1 cup evaporated milk
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 Tbsp all-purpose flour
• 2 Tbsp butter, softened
• 3/4 cup pecan halves


1) Preheat oven to 350°F 


2) Cheesecake Layer: Combine cream cheese, 1/4 cup white sugar, 
vanilla extract and 1 egg. Beat mixture until light and smooth, 
chill for 30 minutes, then spread into pie shell.


3) Pumpkin Layer: 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, 
then pour pumpkin mixture over cream cheese layer. 


4) Cover edges of crust with aluminum foil and bake the pie for 25 minutes. 


5) Remove foil from edges and bake an additional 25 minutes.


6) Butter Pecan Layer: While pie is in oven, combine flour and 2 
tablespoons brown sugar in a bowl. Mix well, then add softened 
butter and stir until thoroughly combined. Gently 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 10-15 minutes 
(until a toothpick inserted in center comes out clean). Remove from 
oven, let cool and serve.