Paradise Pumpkin Pie This extravagant two-layered dessert has a cream cheese base topped with a pumpkin filling and sweet pecans. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 13, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 30 mins Bake Time: 1 hrs Total Time: 30 mins Servings: 8 Yield: 1 pie (8 servings) Jump to Nutrition Facts Ingredients 1 8 ounce package cream cheese, softened ¼ cup granulated sugar ½ teaspoon vanilla 1 slightly beaten egg 1 recipe Pastry for Single-Crust Pie (see recipe below) 1 ¼ cup canned pumpkin 1 cup evaporated milk 2 beaten eggs ¼ cup packed brown sugar ¼ cup granulated sugar 1 teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground nutmeg ½ cup chopped pecans 2 tablespoon butter, softened 2 tablespoon all-purpose flour 2 tablespoon brown sugar Pastry for Single-Crust Pie 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water Directions 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. 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. 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. Cover edge of the pie with foil. Bake in a 350 degree F oven for 25 minutes. Remove foil; bake for 25 minutes more. 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 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. Rate it Print Nutrition Facts (per serving) 489 Calories 31g Fat 46g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 489 % Daily Value * Total Fat 31g 40% Saturated Fat 13g 65% Cholesterol 127mg 42% Sodium 316mg 14% Total Carbohydrate 46g 17% Protein 10g Vitamin C 2.4mg 12% Calcium 141.4mg 11% Iron 2.5mg 14% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.