Lynn Way’s Pumpkin Cheese Pie
Servings: 10 servings
Ingredients
- 1 8 oz pkg cream cheese softened
- ¾ cup packed brown sugar
- 2 Tbsp flour
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp salt
- ¼ tsp nutmeg
- 1 16 oz can pumpkin
- 1 5⅓ oz can evaporated milk
- 3 eggs
- 1 9 inch unbaked pie crust
Nut-crunch Topping
- 2 Tbsp butter
- ¾ cup walnuts chopped
- ⅓ cup brown sugar
Instructions
- Preheat oven to 375F.
- In a large bowl with mixer at medium speed, beat cream cheese and next six ingredients (brown sugar through nutmeg), until blended.
- Add pumpkin, evaporated milk, and eggs. Beat until blended.
- Pour into unbaked pie crust, and bake 30 minutes.
Nut-crunch Topping
- In saucepan over low heat, melt butter. Stir in walnuts, and brown sugar
- Spoon nut-crunch topping over pie. Bake 15 minutes longer
- Cool pie.
Notes
Doubling this makes 3 x 9 inch pies.