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Pumpkin Surprise Pie Recipe

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This recipe for Pumpkin Surprise Pie is from Edgerton Pioneer Days 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (15 oz) ready to roll pie crust, double
Cream cheese layer:
1 pkg cream cheese, room temperature
1/2 c sugar
3/4 tsp vanilla extract
1 egg
Pumpkin Layer:
1 c pumpkin puree (not pie filling)
3/4 c evaporated milk
1/2 c light brown sugar, packed
2 eggs
1/4 tsp salt
1 egg, beaten with 1 tsp water

Directions:
Directions:
Heat oven to 400º. Fit 1 pie crust into a 9 inch pie pan and crimp edges. Refrigerate until ready to fill. Unroll second pie crust. Using a 1 inch star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.
Cream cheese layer: In a medium size bowl, beat cream cheese, sugar, vanilla and egg until smooth. SPread evenly into bottom of pie crust.
Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle gently spoon mixture over cream cheese mixture.
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.
Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out 30 minutes.

 

 

 

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