• 8servings
  • 130minutes
  • 341calories

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Ingredients Jump to Instructions ↓

  1. 1 (23cm) sweet pastry case

  2. 225g cream cheese, softened

  3. 1/2 teaspoon vanilla extract

  4. 1 egg, beaten

  5. 315g pumpkin puree

  6. 250ml evaporated milk

  7. 2 eggs, beaten

  8. 4 tablespoons dark brown soft sugar

  9. 4 tablespoons caster sugar

  10. 1 teaspoon ground cinnamon

  11. 1/4 teaspoon ground nutmeg

  12. 1/4 teaspoon salt

  13. 2 tablespoons plain flour

  14. 2 tablespoons dark brown soft sugar

  15. 30g unsalted butter, softened

  16. 60g chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4.

  2. To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 4 tablespoons sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry case.

  3. To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 4 tablespoons dark brown soft sugar, 4 tablespoons caster sugar, cinnamon, nutmeg and salt. Mix until all ingredients are thoroughly combined.

  4. Pour pumpkin mixture over cream cheese layer. Cover edges of pastry case with foil.

  5. Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.

  6. To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons dark brown soft sugar in a small bowl. Mix well, then add softened butter and stir until ingredients are combined. 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 to 15 minutes, until a skewer inserted in centre comes out clean.


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