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Cream Cheese Pumpkin Pie




Source of Recipe


CD Kitchen


List of Ingredients




---Crust---
3/4 cup all-purpose flour
6 tablespoons firmly packed light brown
sugar
1/4 teaspoon salt
6 tablespoons unsalted butter -- chilled,
cut into pieces
1 tablespoon cold water
1/2 cup chopped pecans
---Filling---
1 8 ounce package cream cheese -- at room
temperature
6 tablespoons sour cream
1/2 cup sugar
2 large eggs
1 cup pumpkin, canned
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves


Recipe



Crust: Butter 9" diameter tart pan with removable
bottom. Blend flour, sugar and salt in processor
using on/off turns. Add butter and process until
mixture resembles coarse meal. Add water and process
just until moist clumps form. Transfer to large bowl.
Add pecans and knead gently until pecans are
incorporated and the dough comes together.

Press dough on bottom and up sides of prepared pan.
Refrigerate until dough is firm, about 30 minutes.
(Can be prepared 1 day ahead. Wrap tightly and keep
refrigerated.)

Position rack in center of oven and preheat to 375°F.
Line crust with foil; fill with beans or pie weights.
Bake until crust sides are firm, about 10 minutes.
Remove beans and foil; bake until crust begins to
brown, about 10 minutes. Remove from oven and transfer
crust to cooling rack. Maintain oven temperature.

Filling: Beat cream cheese and sour cream in large
bowl until smooth. Gradually add sugar and beat until
blended. Add eggs, 1 at a time, beating just to blend
after each addition. Remove 1/4 cup of the cheese
mixture to small bowl and set aside. Add pumpkin,
cinnamon, ginger, and cloves to the remaining cheese
mixture in the large bowl and beat until blended.

Spread pumpkin filling in crust. Drop the reserved
1/4 cup cheese mixture by teaspoonfuls over pumpkin
filling. Using tip of small sharp knife, gently swirl
cheese mixture into pumpkin mixture in decorative
pattern.

Bake until filling is firm in center, about 30
minutes. Cool pie on rack. Cover and chill. (Can be
made one day ahead. Keep refrigerated.)