Pumpkin-Cream Cheese Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup sugar
3 tbls. flour
1 package ( 8 oz.) plus 1 package ( 3 oz.) cream cheese
1 tsp. cinnamon
1/4 tsp.nutmeg
1/4 tsp. ginger
1/4 tsp. cloves
3 eggs
1 can (15 oz) pumpkin
1 tbls. milk
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Directions: |
Directions:Heat oven to 375 degrees. Bake Pecan Shortbread Cookie Crust; cool. Beat sugar, flour and cream cheese in large bowl on low speed until smooth; reserve 1/2 cup. Add remaining ingrediants except milk to remaining cream cheese mixture. Beat on on medium speed, scraping bowl constantly, until smooth. Pour into crust.
Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixtures with knife in s-shaped curves in one motion. Turn pie plate. Turn pie plate 1/4 turn and repeat.
Cover edge of crust to prevent excessive browning; remove foil the last 15 min. of baking. Bake 35 to 40 min. Cool 30 min. Cover and refrigerate.
Pecan Shortbread Cookie Crust
1 1/2 cups packed crused shortbread cookies with pecans (about 16 cookies)
3 tbls. butter or margarine melted
3 tbls. flour
Mix all ingrediants. Press firmly on bottom of ungreased pie plate. Bake about 12 min. or until light brown. |
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Number Of
Servings: |
Number Of
Servings:8 |
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