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Pumpkin Crunch Pie



  • 1- 8oz package of cream cheese, softened

  • 3/4 cup packed dark brown sugar

  • 2 Tbsp all purpose flour

  • 1 tsp cinnamon

  • 3/4 tsp ginger

  • 1/4 tsp cloves

  • 1/4 tsp nutmeg

  • 1/2 tsp salt

  • 1 3/4 cup pumpkin puree

  • 1- 5oz can evaported milk

  • 3 eggs

  • 1- 9 inch unbaked pie crust

  • 1- 8z Cool Whip


  • 2 Tbsp unsalted butter

  • 3/4 cup walnuts, coarsely chopped

  • 1/3 cup packed dark brown sugar


1. Preheat oven to 375 degrees.

2. In a large bowl and mixer, beat together cream cheese, brown sugar, flour, cinnamon, cloves, nutmeg, and salt until blended.

3. Add in pumpkin puree, evaporated milk and eggs. Beat until blended and pour into pie shell.

4. Bake for 30 minutes.

5. While pie is baking, prepare topping. In a saucepan, over low heat, melt butter. Remove from heat and stir in walnuts and brown sugar.

6. Remove the pie from the oven and evenly sprinkle the walnut topping over the surface of the pie. Return to the oven and bake for an additional 15 minutes or until knife inserted 1 inch from the edge of the pie comes out clean.

7. Cool on wire rack for over an hour. Refrigerate and serve with Cool Whip.

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