Pumpkin Cream Cheese Layer Pie |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A family FAVORITE for years. Rich, creamy and a good blend of flavors! This pie sets up well and provides a pretty slice. A great pie to impress guests. Ingredients:
1 (8 ounce) cream cheese, softened |
1/3 cup sugar |
1 egg, beaten |
1 teaspoon vanilla |
1 prepared pie crust (uncooked) |
1 (15 ounce) can pumpkin |
1/2 cup brown sugar |
2 eggs, beaten |
1/4 cup milk |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon salt |
3/4 cup pecans, chopped |
2 tablespoons butter, softened |
2 tablespoons brown sugar |
Directions:
1. Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
2. Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
3. In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
4. In a small bowl combine pecans, butter and brown sugar; set aside.
5. Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
6. Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
7. Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.
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