This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. And since it’s only Thanksgiving once a year, we’ve topped it all off with a buttery spiced-pecan topping. This easy pie recipe will please anyone at your table this holiday.
- 1 recipe Master Pie Dough (see Associated Recipes)
- 2 large eggs, lightly beaten
- 1 (15 ounce) can unseasoned pumpkin puree
- 2 (5 ounce) cans low-fat evaporated milk
- ¾ cup light brown sugar, divided
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt plus 1/8 teaspoon, divided
- 3 ounces reduced fat cream cheese, softened
- 2 tablespoons low-fat milk
- 2 tablespoons confectioners’ sugar
- ¼ teaspoon vanilla extract
- ⅓ cup chopped pecans
- ¼ cup all-purpose flour
- 2 tablespoons butter, melted
- ½ teaspoon ground cinnamon
- Step 1
Position rack in lower third of oven; preheat to 375 degrees F.
Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip). Refrigerate the crust while you prepare the filling.
Whisk eggs, pumpkin, evaporated milk, 1/2 cup brown sugar, pumpkin pie spice and 1/4 teaspoon salt in a large bowl until smooth. Whisk cream cheese, milk, confectioners’ sugar and vanilla in a small bowl until smooth.
Pour the pumpkin mixture into the prepared crust. Dollop spoonfuls of the cream cheese mixture onto the filling, spacing them evenly. Draw the tip of a skewer or a knife through both mixtures to create a swirled design.
Bake the pie for 30 minutes.
Meanwhile, combine pecans, the remaining 1/4 cup brown sugar, flour, butter, cinnamon and the remaining 1/8 teaspoon salt in a medium bowl.
Sprinkle the streusel over the pie and bake until the filling is puffed at the edges and the center springs back when touched, 15 to 20 minutes more. Cool completely on a wire rack, about 3 hours, before slicing.
Give your pie a pretty rim! Use scissors to trim the edge of the crust. Press it with a fork to crimp or, for a fancy pattern, press the flat side of the wheel of a scallop-edged pastry cutter into the dough to form little half moons.
To make ahead
To make ahead: Refrigerate, loosely covered, for up to 2 days.
9-inch pie pan (not deep-dish), parchment paper
Master Pie Dough
Serving Size: 1 slice Per Serving: 278 calories; protein 6.2g; carbohydrates 35.7g; dietary fiber 2.4g; sugars 19.9g; fat 12.4g; saturated fat 6.1g; cholesterol 53.6mg; vitamin a iu 5918.6IU; vitamin c 5.1mg; folate 39.7mcg; calcium 107.8mg; iron 1.3mg; magnesium 17.1mg; potassium 222.5mg; sodium 231.8mg; added sugar 14g.