Go Back
–+ servings
Bruce Bradley's Best Pumpkin Pie Ever features a delicious filling made with cream cheese, spices, and an optional nut crumble topping. Mmmm...amazing!

Best Pumpkin Pie Ever with Nut Crumble Topping

Bruce Bradley
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Desserts & Treats
Servings 8 -10
Calories

Ingredients
  

  • 1 whole wheat pie crust
  • 8 ounces cream cheese softened
  • 3/4 cup maple syrup or honey
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pumpkin puree canned or homemade
  • 3/4 cup milk
  • 1 teaspoon vanilla

Optional Nut Crumble Topping:

  • 1/4 cup organic brown sugar or coconut sugar
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup chopped pecans or walnuts
  • 3 tablespoons butter or coconut oil softened
  • 1/4 teaspoon cinnamon

Whipped Cream:

  • 1/2 cup heavy cream
  • 1 teaspoon maple syrup
  • 1/2 teaspoon vanilla

Instructions
 

  • Bring the ingredients for the filling to room temperature for best results. In a 3-quart pan blend together softened cream cheese, maple syrup, spices, and salt. Add eggs one at a time, mixing briefly after each one. Then blend in pumpkin, milk, and vanilla until smooth. If the cream cheese isn't fully softened, you may see bits of it in the filling. If this happens, warm the filling gently over low heat, stirring occasionally, until the cream cheese dissolves.
  • Pour filling into unbaked 9" pie shell. Bake in preheated 375 degree F oven for 50-55 minutes.
  • If adding the nut crumble topping, remove the pie after about 35 minutes or when the surface of the pie has started to firm up. Crumble the topping onto the pie and continue baking for another 20 minutes. See the notes of this recipe for how to test for doneness.
  • Cool completely and serve with whipped cream.

Nut Crumble Topping:

  • With a fork blend ingredients together until it has a nice, crumbly texture. I always use my hands to sprinkle this topping to give it the best look and distribution on my pie.

Whipped Cream:

  • Using a hand mixer, beat ingredients together until the cream thickens and forms stiff peaks.

Notes

We recommend organic ingredients when possible.
How can you tell when your pumpkin pie is ready? There are two common tests. The first test calls for inserting a regular knife into the pie about an inch from the center. If the knife comes out clean, the pie is ready. Personally I prefer the jiggle test. Gently shake the pie and when the center giggles slightly, it's done since the pie will continue to cook as it cools.
Did you make this recipe?Let us know how it was!