Three Layer Pumpkin Pies

Why settle for one texture when you can stack three? This pumpkin pie layers a classic spiced filling on the bottom, a crunchy brown sugar and pecan streusel in the middle, and a silky vanilla cream cheese topping on top.

The filling bakes with sweetened condensed milk, which gives it a richer, denser set than the standard evaporated milk version. The streusel goes on before baking, so it gets golden and crisp under the heat while the filling firms up beneath it.

The cream cheese layer is where this pie really separates itself. Unflavored gelatin sets the topping firm enough to slice cleanly but keeps it spoonable and smooth. You pour it over the completely cooled pie, scatter more pecans on top, and let the fridge do the rest.

Chef Tips

• The pie is done when a knife inserted in the center comes out clean. Don’t overbake or the filling cracks
• Cool the baked pie completely before adding the cream cheese layer, or the gelatin won’t set properly
• Soften the cream cheese fully so it blends smooth with no lumps
• Heat the milk-water mixture just to boiling but don’t let it boil. This dissolves the gelatin without cooking it

Variations

• Swap pecans for walnuts or candied ginger pieces in the streusel
• Add a tablespoon of bourbon to the cream cheese topping for an adult twist
• Use gingersnap cookie crumb crust instead of a standard pie shell