Cream Cheese Pumpkin Pie with Pecan Streusel

High-Protein Cream Cheese Pumpkin Pie with Pecan Streusel is a creamy and delicious dessert. It is prepared in 1 hour 30 minutes, so it is good for a family gathering or holiday dessert. It contains pumpkin puree, eggs, evaporated milk, brown sugar, cream cheese, pecans, flour, & butter. These items are simple, and we can easily find them in most supermarkets, but it contains cream cheese, evaporated milk, & butter, so it is not good for a dairy-free diet. We have to add the dairy-free cream cheese, plant-based evaporated milk, & vegan butter to make it safe for them. Serve this High-Protein Cream Cheese Pumpkin Pie with Pecan Streusel with fresh fruits & Greek yogurt. It is best to consume this dish after chilling it in the fridge for 3–4 hours, though you can store it in the fridge for 3–4 days if required.

STATS:

Calories: 285 kcal
Prep time: 25 minutes
Serving size: 1
Cook time: 55 to 65 minutes
Cuisine: American
Total time: 1 hour 30 minutes
Course: Dessert
Diet: High-Protein
Serving: 12

EQUIPMENT:

Pie dish
Mixing vessels
Electric hand mixer
Whisk
Rubber spatula
Pastry cutter
Baking sheet
Rolling pin
Cooling rack
Parchment paper

INGREDIENTS:

1 recipe Master Pie Dough
Two big eggs
1 can unseasoned pumpkin puree
2 cans low-fat evaporated milk
¾ cup light brown sugar
1 tsp. pumpkin pie spice
¼ tsp. salt + ⅛ tsp.
3 ounces reduced-fat cream cheese
2 tbsp. low-fat milk
2 tbsp. confectioners’ sugar
¼ tsp. vanilla extract
⅓ cup chopped pecans
¼ cup all-purpose flour
2 tbsp. butter
½ tsp. cinnamon powder

INGREDIENT NOTES:

REDUCED-FAT CREAM CHEESE:

Add the reduced-fat cream cheese to include the creaminess & extra protein in the pumpkin pie. It will also make the cream cheese layer smooth & rich. Use dairy-free cream cheese if you want a dairy-free alternative.

PUMPKIN PUREE:

Include the pumpkin puree to provide the natural sweet taste and rich pumpkin flavor. It should contain vitamin A and other healthy nutrients. We have to use unseasoned pumpkin puree for the best taste and texture.

MASTER PIE DOUGH:

Utilize the prepared pie dough to make the crust for this pumpkin pie. It will provide a crispy texture and make the pie filling & delicious. We can also utilize whole-wheat pie dough for additional fiber.

PECANS:

Add the chopped pecans to include the crunchy texture and nutty taste in the streusel. It will also include healthy fats and extra nutrients in the pie. We can utilize chopped walnuts instead if required.

INSTRUCTIONS:

First, heat the oven to 350°F.
Now, prepare the dough, roll it out, and put it in a pie dish, then trim the corners and shape them.
Include the eggs, evaporated milk, pumpkin puree, brown sugar, pumpkin pie spice, and salt in the mixing vessel and whisk until it gets smooth & mixed.
Now add the soft cream cheese, sugar, & vanilla essence in the other vessel and beat it with the electric mixer till it gets smooth.
Add the pumpkin filling in the pie crust, then add the cream cheese mixture on it then swirl it to create the marble look.
Now add the pecans, flour, brown sugar, salt, butter, and cinnamon in the vessel and mix to form the crumb texture.
Now include the streusel on the filling and spread it evenly.
Put the pie in the tray and bake it for 55 to 65 minutes till the filling sets.
After some time, cover the corners with foil to prevent it from getting brown.
Take it out from the oven and leave it to cool properly and chill it for 3 to 4 hours.
Then make the slices and serve.

SERVING SUGGESTIONS:

CREAMY TOPPINGS:

Greek Yogurt
Vanilla Yogurt
Coconut Whipped Cream

FRUITY SIDES:

Fresh Apple Slices
Roasted Pears
Fresh Berries

NUTS & SEEDS:

Toasted Walnuts
Roasted Pecans
Pumpkin Seeds

WARM BEVERAGES:

Black Coffee
Cinnamon Tea
Chai Tea

SWEET:

Maple Syrup
Honey Drizzle
Dark Chocolate

TIPS:

We have to utilize the soft cream cheese so it mix easily without forming lumps.
Don’t overmix the pumpkin pie filling, as it gets dense.
You can wrap the aluminum foil on corners if it starts to get brown quickly.
We have to toast the pecans lightly to enrich the flavor.

STORAGE INFORMATION:

FRIDGE:

Properly cool the pumpkin pie, then put it in the box and store for three to four days.

FREEZER:

Cover the slices with aluminum foil, then put them in the box and freeze for two months.

FAQs:

Will I prepare the pumpkin pie in advance?

Yes, we will make the pie in advance then cool well and store till it required.

Can I add the fresh pumpkin puree in the pie?

Yes, we would easily include the fresh pumpkin puree, but be sure that it is smooth.

Will I make the pie without dairy?

Yes, we would make this pie without dairy by adding the vegan cream cheese, almond milk, vegan butter, & vegan evaporated milk.

DIETARY PROFILE:

Net carbs: 32 g

Iron: 1.4 mg

Total carbs: 35 g

No of Calories: 285 kcal

Vitamin A: 4,800 IU

Fiber: 2 g

Portion size: 1

Calcium: 105 mg

Protein: 7 g