Description

You will get rave reviews for this twist on traditional pumpkin pie. Serve with a scoop of ice cream or whipped topping.

Ingredients

• 1 crust for a 9 inch pie, refrigerated pie crust from the store or make your own
• Cream Cheese Layer:
• 8 oz. package cream cheese, softened
• 1/4 c. granulated sugar
• 1 t. vanilla extract
• 1 egg
• Pumpkin Layer:
• 1 1/2 c. pumpkin, canned
• 1 c. evaporated milk {here’s a recipe to make your own}
• 2 eggs
• 1/4 c. granulated sugar
• 1/4 c. brown sugar
• 1 T. ground cinnamon
• 1/2 t. ground nutmeg
• 1/4 t. salt
• whipped topping, optional

Steps

1. Preheat oven to 350 degrees. Line a 9 inch glass pie pan with one crust
2. Cream Cheese Layer:
3. In a small mixing bowl, beat cream cheese, sugar, vanilla and egg on low speed until smooth. Pour into prepared pie crust. Place in refrigerator while preparing the pumpkin layer.