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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. Ingredients:
2 cups finely crushed pecan shortbread cookies |
1 tablespoon king arthur unbleached all-purpose flour |
3 tablespoons butter, melted |
filling: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1 cup sugar |
1 can (15 ounces) solid-pack pumpkin |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon milk |
1 teaspoon ground cinnamon |
1/4 teaspoon each ground ginger, nutmeg and cloves |
3 eggs, lightly beaten |
whipped cream, optional |
Directions:
1. In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
3. Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired. Yield: 8 servings.
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