Pumpkin Cream Cheese Layer Pie |
|
 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
|
A great dessert for the fall season, and is it delicious! see my Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust Ingredients:
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
1 teaspoon vanilla |
1 egg |
1 (9 inch) pie pastry, unbaked |
1 1/4 cups pumpkin puree |
1/2 cup sugar (for a sweeter filling add in more sugar) |
1 dash salt |
1 teaspoon cinnamon |
1/4 teaspoon ginger (can use more) |
1/4 teaspoon nutmeg (can use more) |
2 eggs, slightly beaten |
1 cup evaporated milk |
Directions:
1. Set oven to 350 degrees.
2. In a mixing bowl, combine cream cheese, 1/4 cup sugar and vanilla; beat until light and fluffy.
3. Beat in 1 egg; spread mixture in the unbaked pastry shell.
4. Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg.
5. Blend in the 2 beaten eggs and milk.
6. Pour pumpkin mixture over cream cheese layer.
7. Bake for about 50-60 mins, or until set.
8. Cool pumpkin pie thoroughly.
9. Top with whipped cream if desired.
|
|