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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Paradise Pumpkin Pie

Makes: 8 servings Yield: 1 pie (8 servings)
Prep 30 mins Chill 30 mins Bake 350°F1 hr
Paradise Pumpkin Pie
  • 1 8  ounce  package cream cheese, softened
  • 1/4  cup  granulated sugar
  • 1/2  teaspoon  vanilla
  • 1  slightly beaten egg
  • 1  recipe Pastry for Single-Crust Pie (see recipe below)
  • 1 1/4  cups  canned pumpkin
  • 1  cup  evaporated milk
  • 2  beaten eggs
  • 1/4  cup  packed brown sugar
  • 1/4  cup  granulated sugar
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground nutmeg
  • 1/2  cup  chopped pecans
  • 2  tablespoons  butter, softened
  • 2  tablespoons  all-purpose flour
  • 2  tablespoons  brown sugar

1. In a small bowl, beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 egg with an electric mixer on medium speed until smooth. Chill in the refrigerator for 30 minutes.

2. Meanwhile, on a lightly floured surface, use your hands to slightly flatten Pastry for Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Turn cream cheese mixture into pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

3. In a medium bowl, combine pumpkin, evaporated milk, the 2 eggs, the 1/4 cup brown sugar, 1/4 cup granulated sugar, the cinnamon, salt, and nutmeg. Carefully pour over cream cheese mixture.

4. Cover edge of the pie with foil. Bake in a 350 degree F oven for 25 minutes. Remove foil; bake for 25 minutes more.

5. Meanwhile, combine pecans, butter, flour, and the 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack. Makes 1 pie (8 servings).

Pastry for Single-Crust Pie
  • 1 1/4  cups  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  cold water

1. In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon water at a time, until all the dough is moistened. Form dough into a ball.

Nutrition Facts (Paradise Pumpkin Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 489,
  • Fat, total (g) 31,
  • chol. (mg) 127,
  • sat. fat (g) 13,
  • carb. (g) 46,
  • fiber (g) 2,
  • pro. (g) 10,
  • vit. A (IU) 64,
  • vit. C (mg) 2,
  • sodium (mg) 316,
  • calcium (mg) 141,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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