Pumpkin Streusel Cheesecake Pie

Submitted by Lani M.



Serves 8

8 oz. package cream cheese, softened
1/2 cup sugar
1 large egg
1 pie crust
15 oz. can pumpkin
1/4 cup half-and-half
2 large eggs
1/2 cup sugar
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. salt
2 T. all-purpose flour
2 T. brown sugar
2 T. butter, softened
2 oz. package slivered almonds, finely chopped and toasted

Preheat oven to 425 degrees. For cheesecake layer, beat cream cheese until smooth. Add 1/4 cup sugar and one egg, mixing until smooth; refrigerate while preparing remaining steps. Meanwhile, for pastry, unroll pastry and fit into a 9 inch pie pan. Trim edges, leaving a 1 inch overhang. Fold under extra pastry and crimp edges as desired; set aside.

For pumpkin layer, combine pumpkin, half-and-half, 2 eggs, 1/2 cup sugar, cinnamon, nutmeg and salt. Spread cheesecake filling into pastry shell. Pour pumpkin mixture over top. Bake for 15 minutes. Reduce heat to 350 degrees for 40 minutes.

For almond streusel topping, combine flour and brown sugar. Cut in butter and almonds; combine well. Sprinkle topping on pie and continue baking 30 minutes, or until knife inserted comes out clean. Cool on a wire rack. Cover and refrigerate.

Why I shouldn't eat pie for breakfast every day:

Nutrition facts per serving: 440 calories, 28 g fat, 12 g saturated fat, 0 grams trans fat, 130 mg cholestorol, 340 mg sodium, 45 g carbohydrates, 3 g fiber, 8 g protein, 265 g sugar

However, the damage wasn't quite so bad as this because I used reduced fat cream cheese and fat free half and half. Just some secrets you can use that don't alter the taste and your waistline will thank you for it later. Your scale might, too. And who doesn't like a good "thank you" every once in awhile.