Three Layer Pumpkin Pie

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Ingredients

  • 2 (9-inch) pie crusts, unbaked
  • 1 can (30 oz.) pumpkin pie filling
  • 1 egg
  • 1 can (14 oz.) sweetened condensed milk

Streusel:

  • ½ C Pioneer® Golden Light Brown Sugar
  • ¼ C flour
  • ¼ C pecans, chopped
  • ¼ C butter
  • ½ tsp. cinnamon

Topping:

  • 1 box unflavored gelatin
  • ½ C cold water
  • ½ C milk
  • ½ C water
  • 1 C Pioneer® Sugar
  • 2 tsp. vanilla
  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ C pecans, chopped

Directions

  1. Prepare pie shells. Preheat oven to 375° F.
  2. In large bowl, blend pumpkin pie filling, egg and sweetened condensed milk; pour half into each pie shell; set aside.

Streusel:

  1. In small bowl, combine Pioneer® Golden Light Brown Sugar, flour, pecans, butter and cinnamon; mix with fork until crumbly. Sprinkle half of mixture over filling in each pie shell. Bake 50 to 55 minutes or until knife inserted in center of each pie comes out clean. Cool completely.

Topping:

  1. In small bowl, soften gelatin in ½ cup cold water; set aside.
  2. In small saucepan, heat milk and water just to boiling but do not boil. Remove from heat; stir in Pioneer® Sugar, vanilla and softened gelatin; mix thoroughly. Add cream cheese; blend with mixer until thoroughly combined. Pour over baked pie. Sprinkle with pecans. Refrigerate until firm.
 
**From the Kitchen of: Donna Bardocz of Howell, MI.
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.