Monday, November 22, 2010

Cream Cheese Pumpkin Pie

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.


Gram said...

I'll be trying this recipe this weekend :) Sounds delicious!

Anonymous said...

very good!

Anonymous said...

very good!

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