Pumpkin Crunch Pie
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A delicious twist on traditional pumpkin pie. Adding some cream cheese to the custard and a crunchy sweet pecan topping will have everyone asking for your Pumpkin Crunch Pie recipe.
I’m not dissing on traditional pumpkin pie but I needed something just a little bit more. I’m a little extra like that. A little bit creamier and not so dense for the pie portion and a crunchy sweet topping. The combination of these elevated the pie but kept with the theme and customary flavors of this Thanksgiving staple.
Pumpkin Crunch Pie
Can we also just take a minute to discuss crust? No one sees the crust so it doesn’t have to be perfect, also it’s pie! Store-bought or homemade, it’s all good!
Even an ugly pie is never turned down by a true pie lover!
Tips, Tricks, Comments, and Questions
Cream Cheese is life right? So making sure it elevates this recipe just right means
- Cream Cheese creams best at room tempreture
- I don’t have pie weights so I just use a fork to poke some holes in the crust when I blind bake the shell
- I ALWAYS use a pie crust shield because I personally do not like a dark crispy crust, you can also use foil for this.
- If I remember I like to place a few pecan halves on top for decoration.
Peep that Farm Life X’s & O’s towel…….
Looking for a more traditional pumpkin pie flavor but something fun and that the kids can help with?
My Pumpkin Hand Pies are the best!
Pumpkin Crunch Pie
Ingredients
- 1 pie crust
Pie Filling
- 8 ounces cream cheese, room temperature
- 3/4 cup sugar
- 1 cup canned pumpkin
- 1 egg
- 1 egg yolk
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch ground cloves
Pecan Crunch Topping
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1 cup chopped pecans
- 2 Tablespoons butter, small cubes
Instructions
- Place pie crust in a 9 inch pie plate, trim excess and crimp edges all the way around, fill with pie weights or using a fork poke some holes in the crust so that it bakes flatBlind bake in a pre-heated 400° oven 15-20 minutes, until edges are lightly browned, allow to cool.
Pie Filling
- With electric mixer cream the cream cheese until smooth, add sugar and pumpkin and combine
- Add whole egg and additional yolk, salt, cinnamon, ginger, cloves – mix until combined thoroughly
- Pour mixture into baked pie shell
- Bake in a pre-heated 400° oven for 20 minutes – custard will start to puff and set
Pecan Crunch Topping
- Combine flour and brown sugar in a bowl – add the butter in small cubes using your fingers to work the butter in until the mixture is well combined and crumbly then add in the pecans stir to combine and coat the nuts.
- After the pie has baked 20 minutes sprinkle the pecan topping all over the top of the pie and put back in the oven for 13-15 more minutes
- Use a pie crust shield or foil if you feel like the crust is getting dark, center of pie will still be jiggly when you take out of the oven but will set-up as pie cools.
- Refrigerate pie until ready to serve
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
