Recipe 1417 - Cream Cheese Pumpkin Pie
Recipe 1417 - Cream Cheese Pumpkin Pie
(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 tsp. vanilla
1 egg
1 unbaked pie crust dough
Top: 1 1/4 cups Libby's pumpkin; 2 eggs; 1/2 cup white sugar; 1/4 tsp.
ginger; 1/4 tsp. nutmeg; 1 cup Carnation evaporated milk (NOT
condensed)
Spray a pie plate with Pam. Spread unbaked pie dough inside of the
pie plate, spray the inside of the pie dough with Pam, then flute the
edges of the pie dough--set aside. In a mixer add cream cheese, 1/4
cup white sugar, 1 egg and vanilla--beat until smooth. Pour the batter
on the bottom of the prepared pie dough. In a bowl add 2 eggs--beat.
Add 1/2 cup white sugar--beat. Add pumpkin--stir until mixed. Add
ginger, nutmeg, and Carnation milk--stir until mixed. SLOWLY pour
the pumpkin mixture evenly on top of the cream cheese mixture in the
pie dough. Bake at 350 degrees for 60-70 minutes--test with a knife
for doneness.
Continue to:
Other Recipes:
- 1287 - Baked Cabbage
- 1323 - Black Walnut Cookies
- 1257 - Peanut Butter Cupcakes
- 1341 - Sweet Potato Cupcakes
- 1374 - Tuna Biscuit Casserole
- 1477 - Oatmeal Peanut Butter Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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