PUMPKIN CREAM CHEESE PIE

Pumpkin Cream Cheese Pie image

Provided by Nor Mac

Categories Pies

Time 1h10m

Number Of Ingredients 18

Previous Next

2 eggs slightly beaten
3/4 c canned pumpkin
1/4 c sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 c milk
CHEESE LAYER
8 oz cream cheese softened
3 Tbsp sugar
1 egg
1/2 tsp vanilla
1 graham cracker crust
1 can(s) garnish with whip cream before serving. you may also spread a tub of cool whip over-the-top before serving.
1/4 c chooped pecans for garnish optional
Note recipe is designed for average size premade crust. please add half recipe ingredients to each layer if using a larger crust
ADD A SREUSEL TOPPING BY CUTTING BUTTER IN TO THE FOLLOWING OPTIONAL:
OPTIONAL: STREUSEL 1/4 CUP PACKED BROWN SUGAR 2 TABLESPOONS ALL-PURPOSE FLOUR 2 TABLESPOONS BUTTER OR MARGARINE, SOFTENED 1/2 CUP CHOPPED PECANS 1/2 CUP QUICK-COOKING OATS

Steps:

1. Heat oven to 350 degree's. In a bowl beat cream cheese, sugar, vanilla until smooth. Add egg and mix well. Spread on bottom of pie crust.
2. In another bowl. Mix Pumpkin,milk, sugar, cinnamon, nutmeg, and ginger. Add the beaten eggs and blend well.
3. Top cheese layer with pumpkin batter. Smooth out. (Sprinkle streusel ion optional.) Place pie on sheet pan and bake about an hour. Pie will rise slightly, and not jiggle.
4. Remove from oven and cool. Place in refrigerator after cooling until cold, or over night. Serve with whipped cream, or nondairy whipped topping. Garnish cream with a sprinkle of cinnamon or Pecans.