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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Hereâs the easiest pumpkin pie youâll ever bake. In fact, why not prepare two? Refrigerated pie pastry, pumpkin pie filling and convenient cheesecake filling make this slice of heaven a breeze to whip up. Ingredients:
1 package (14.1 ounces) refrigerated pie pastry |
1 can (30 ounces) pumpkin pie filling |
3/4 cup evaporated milk |
2 eggs, lightly beaten |
1 carton (24.3 ounces) philadelphia ready-to-serve cheesecake filling |
2 cups whipped topping |
1/8 teaspoon salt |
1/2 cup glazed pecans |
Directions:
1. Unroll each sheet of pastry into a 9-in. pie plate; flute edges. In a large bowl, beat the pie filling, milk and eggs until smooth; pour into crusts. Cover edges loosely with foil.
2. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on wire racks.
3. In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers. Yield: 2 pies (8 servings each).
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