Cream Cheese Pumpkin Pie
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
Directions
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Preheat oven to 350 degrees. Line a 9 inch glass pie pan with one crust
Cream Cheese Layer:
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.
Pumpkin Layer:
In a medium bowl, combine pumpkin, milk, eggs, sugars, and spices. Carefully spoon pumpkin mixture over cream cheese mixture {try to get it to look like 2 different layers, so you don’t want the pumpkin to sink to the bottom)
Baking:
Bake pie 30 minutes; check to make sure edges aren’t getting too brown. If they are, you can cover them with foil.
Continue baking 25-35 minutes or until the center is set.
Cool 2 hours on a wire rack.
Refrigerate until ready to serve.