Tuesday, January 13, 2009

Three Layer Pumpkin Pie

Oh blog, it's been a while. I have no excuse other than the past few months being a whirlwind of insanity at the office, and of course, the holidays, which I was barely prepared for. But things are settling down, so it's time I paid you some attention again.

I made this pie for my in laws' house for Thanksgiving. A little late to post, and at this time of year, no one will likely be interested in reading about another pumpin pie, but it was so good that I had to post. It's so good that I'd make this over regular pumpkin pie every year, except that my side of the family is a bit more traditional and would likely want the usual. But this was so good that Michael, a hater of pumpkin pie, had three slices without me having to ask him to try one.

If you like pumpkin pie but find that after a while, the pumpkin is a little overpowering, this is the pie for you. The cream cheese layer mellows it out. The streusal was a nice touch, too.

Three Layer Pumpkin Pie
Source: Dierbergs' Everybody Cooks, September 2008
Serves 8

Prepared crust for one-crust pie
Cream Cheese Layer:
8 oz cream cheese, softened (I use light)
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract

Pumpkin Layer:
2 eggs, slightly beaten
1 can (15 oz) pure pumpkin
1 cup half and half
3/4 cup granulated sugar
1 Tbsp pumpkin pie spice
1/2 tsp salt

Streusel Topping:
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 cup old-fashioned rolled oats
1/4 cup butter, melted

In larger mixing bowl, beat cream cheese, the 1/3 cup sugar, egg and vanilla at medium speed until well blended. Gently spread into unbaked pie crust. Chill while preparing pumpkin layer.

In large mixing bowl, beat eggs, pumpkin, half and half, 3/4 cup sugar, spice and salt at low speed until well combined. Gently pour over cream cheese layer. Place pie plate on a cookie sheet. Bake in 375 degree oven until center is almost set, about 55-60 minutes.

Meanwhile, in a work bowl of a food processer with a steel knife blade, combine brown sugar, flour and oats. With machine running, pour melted butter through feed tube; process until mixture resembles course meal, about 15-30 seconds. Sprinkle topping over pie. Bake until golden brown, about 15-20 minutes. Cool on wire rack at least two hours before serving. Store in the fridge.

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