Cream cheese and pecans give this traditional Thanksgiving dessert a unique twist. Be sure to make your own pie crust for this one — a frozen store-bought crust will not be big enough to accommodate all of that delicious filling.

Yield: Serves 8.



  • 8 oz (250 g) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tbsp all-purpose flour
  • 1 large egg
  • 1 tsp vanilla
  • 1/2 cup chopped toasted pecans
  • 1 unbaked 9 inch pie shell
  • 1 cup canned pure pumpkin
  • 3/4 cup canned evaporated milk
  • 2 large eggs
  • 1/2 cup packed golden brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • Pinch nutmeg
  • Pinch ground cloves
  • Sweetened whipped cream*
  • Chopped toasted pecans*


  1. Preheat oven to 400°F.
  2. Using medium speed of an electric mixer, beat cream cheese until smooth. Add sugar and flour; beat until fluffy. Beat in 1 egg and 1 tsp vanilla until blended. Fold in 1/2 cup pecans. Spread cream cheese mixture evenly in pie shell.
  3. Whisk together pumpkin, evaporated milk, 2 eggs, brown sugar, cinnamon, ginger, vanilla, salt, nutmeg and cloves just until blended. Do not beat. Spoon pumpkin mixture over cream cheese mixture.
  4. Bake for 15 minutes. Reduce temperature to 350°F. Continue baking until a knife inserted in centre comes out clean, about 40 - 45 minutes. Cool pie on a rack. Refrigerate for at least 4 hours or up to 24 hours. Garnish with whipped cream and additional pecans. Slice with a hot wet knife.
Nutritional analysis per slice:

413 calories, 25.2 g fat, 7.4 g protein, 41.8 g carbohydrate, 1.7 g fibre, 372 mg sodium


Do not use a purchased frozen pie shell in this recipe as the volume is not large enough to accommodate the amount of filling.