This Pumpkin Cheesecake Pie recipe starts with a buttery pie crust that's filled with a rich and creamy pumpkin cheesecake filling and topped with a mountain of rich brown sugar crumble.
Place the oven rack in the center of the oven. Preheat the oven to 200 °F. Line a pie plate with a pie crust. Cover a baking sheet with parchment paper.
Crumble
Make the crumble by stirring all of the dry ingredients together. Cut the butter into the crumble until it is in pea-sized pieces. Set aside, preferably in the refrigerator.
Filling
In the bowl of an electric stand mixer, beat cream cheese until smooth and creamy. Gradually add white and brown sugar, occasionally scraping down sides.
Add eggs one at a time, beating until incorporated.
Add pumpkin, cream, vanilla, cinnamon, and nutmeg beat until smooth.
Assembly
Pour the cream cheese filling onto the pie crust-lined pie plate. Top With Crumble. Place the pie plate on the baking sheet.
Bake for one hour. Cover edges of crust if they brown too much. Turn off the oven and let the pie rest in the oven for an additional 30 minutes. Place the handle of a wooden spoon in the door to keep the door ajar.
Remove the pie to a cooling rack and cool completely. Cover and refrigerate for at least 8 hours before serving.
Store lightly covered in the refrigerator.
Notes
Pie must chill 8 hours, preferably overnight before serving.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.