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Pumpkin Cream Cheese Layer Pie #2

Source of Recipe

from florentine at geocities com


Recipe Link: www.geocities.com/webcipes2/pie/p35.html

Pumpkin Cream Cheese Layer Pie #2

for the crust:
1/4 cup shortening or lard
1/4 cup butter
1 1/3 cups flour
1/2 teasoon salt
3 - 4 tablespoons cold water

for the 1st layer:
1, 8 ounce package softened cream cheese
1 teaspoon vanilla
1/2 cup granulated white sugar
1 teaspoon flour
1 egg

for the 2nd layer:
1/3 cup granulated white sugar
1/4 teaspoon salt
1/2 teasspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 beaten egg
3/4 cup evaporated milk
3/4 cup solid packed canned pumpkin

for the 3rd layer:
1 cup whipping cream
2 tablespoons powdered confectioners sugar
for optional topping:
3/4 cup chopped pecans
2 tablespoons granulated white sugar

for the crust:
in bowl combine butter and shortening. Cut in flour and salt till crumbly.
Add water slowly till dough forms a ball. Roll out on a lightly floured
surface and place in pie pan. Pinch/flute edges.

for the 1st layer:
mix all ingredients till well blended and pour into crust.

for the 2nd layer:
mix all second layer ingredients and pour into crust on top of first layer.
Bake at 425º for 15 minutes, then reduce heat to 350º and bake an additional
40 minutes. Cool completely.

for the 3rd layer:
Whip cream and sugar together in a chilled bowl, until stiff peaks form.
Spread over top of cooled pie.
for optional topping:
Heat sugar and nuts together in a pan over medium heat until sugar is melted
and nuts are coated.
Sprinkle cooled nuts on top of pie.