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Pumpkin Cream Cheese Pie with Candied Pecans
Tested by Imperial Sugar
Chef Eddy Recipe
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Pumpkin Cream Cheese Pie with Candied Pecans
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Combining a cream cheese pie and a pumpkin pie is already a good idea, but when you add creme chantilly and homemade candied pecans, it skyrockets to a whole new level of WOW!

Prep time
Bake/Cook time
0:55 to 1:05
One 9-inch pie
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Pumpkin Cream Cheese Pie with Candied Pecans
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:55 to 1:05
Yield :
One 9-inch pie


Cream Cheese Layer

Pumpkin Layer


  1. Preheat oven to 400°F.
  2. Prepare a 9-inch deep dish pure butter crust or use store bought. Set aside.
  3. On lowest speed blend cream cheese and first listed sugar. Once well combined and no lumps remain add egg and vanilla. Pour into pie shell and set aside.
  4. In a bowl large enough to hold all ingredients whisk eggs until no strings remain. Add pumpkin, second listed sugar, cinnamon, ginger, cloves and salt. Once well combined add half and half.
  5. Slowly drizzle filling over the cream cheese layer to ensure that layers will remain intact and no marbleizing will occur. Depending on actual depth of pie shell, not all filling may fit. If so, place any filling in a ramekin and bake as an individual dessert.
  6. Place in oven and after 15 minutes reduce oven temperature to 350°F. Bake pie until it no longer trembles in center, about 55-65 minutes total.
  7. Allow to cool for 1 hour before placing in refrigerator.
  8. When completely cold spread Crème Chantilly over surface.
  9. For easy serving, place candied pecan pieces on pie after cutting.
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