Ingredients: |
Ingredients: 1 pkg. ready-to-roll piecrust or homemade piecrust for double crust pie. Cream Cheese layer: 1 pkg. 8 oz. cream cheese, at room temperature 1/3 c. granulated sugar 3/4 t. vanilla extract 1 egg Pumpkin Layer: 1 c. pumpkin puree, (not pie filling) 3/4 c. evaporated milk 1/2 c. packed, light brown sugar 2 eggs 1 1/2 t. pumpkin pie spice 1/4 t. salt 1 egg beaten with 1 t. water
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Directions: |
Directions:1. Heat oven to 400º. Fit 1 piecrust into a 9" pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. ( I consider this next part optional). Using a 1 inch star cookie cutter, cut out 50 stars from other crust. Place on baking sheet and refrigerate until ready to use. 2. Cream Cheese Layer: In medium size bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of piecrust. 3. Pumpkin Layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture. 4. Brush edge of pie with egg-water wash. Overlap pastry stars around edge. Brush stars lightly with egg-water mix. Bake at 400º for 15 minutes. Cover edges with foil, reduce heat to 350º and bake for an additional 45 minutes. 5. Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes. |