Pumpkin-cream Cheese Pie
From hottiehere08 11 years agoIngredients
- pecan shortbread cookie Crust shopping list
- 1 1/2 shopping list
- cups lightly packed crushed shortbread cookies with pecans (16 cookies) shopping list
- 3 shopping list
- tablespoons Gold Medal® all-purpose flour shopping list
- 3 shopping list
- tablespoons butter or margarine, melted shopping list
- Filling shopping list
- 1 shopping list
- cup sugar shopping list
- 3 shopping list
- tablespoons Gold Medal® all-purpose flour shopping list
- 1 shopping list
- package (8 oz) cream cheese, softened shopping list
- 1 shopping list
- package (3 oz) cream cheese, softened shopping list
- 1 shopping list
- teaspoon ground cinnamon shopping list
- 1/4 shopping list
- teaspoon ground nutmeg shopping list
- 1/4 shopping list
- teaspoon ground ginger shopping list
- 1/4 shopping list
- teaspoon ground cloves shopping list
- 3 shopping list
- eggs shopping list
- 1 shopping list
- can (15 oz) pumpkin (not pumpkin pie mix) shopping list
- 1 shopping list
- tablespoon milk shopping list
How to make it
- 1 Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
- 2 In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- 3 In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
- 4 Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
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