With Thanksgiving coming this week, I wanted to make a twist on your traditional pumpkin pie for dinner with friends. I found the recipe here and for once did not tweak:
I started with an unbaked pie shell (yes, it’s premade. I’m moving and working on cleaning out my pantry/small freezer a little. Don’t judge.)
I forgot to bring the cheese to room temp and was impatient, hence the clumps. (My microwave died last week and I’ve nixed another because of the move – yes, we’re in sad shape here lately – so I couldn’t just zap it before mixing. HA)
The cheese layer is 8 oz of softened cream cheese, 1/4 cup sugar, 1/2 tsp vanilla and 1 egg mixed together (Combine all but the egg together – then mix in your egg). Pour into your unbaked pie shell.
Next, mix 1 1/4 cup pumpkin puree (either canned or fresh), 1/2 cup sugar, 1 tsp cinnamon, 1/4 tsp ginger and 1/4 tsp nutmeg. Carefully beat in 2 eggs and 1 cup evaporated milk before pouring over the cheese layer.
Bake at 350 for 1 hour and cool before enjoying.
I’d love to be able to give you a great picture of a beautiful finished pie or slice of pie. I really would. Instead, you’ll have to settle for the leftover pie that was demolished when Little Man discovered it on the kitchen counter.
He thought it was delicious.