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Pumpkin: Pumpkin Cream Cheese Pie

Source of Recipe

Diane Selich


Recipe Introduction

After spending an afternoon in the chilly October air at our town’s pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert.

List of Ingredients

1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
FILLING:
1-2/3 cups heavy whipping cream
1-1/2 cups canned pumpkin
2 eggs, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice



Recipe

In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread into pastry shell. In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil.

Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Yield: 6-8 servings.

NOTE: Too much for 1 pie but doubled makes 3 good size pies.