Pumpkin Pie with a Twist
By Rose Mary Mogan cookinginillinois
This is the only pumpkin pie that my husband will eat. It sort of taste like a pumpkin cheesecake, and I think that is why he likes it so much.
extra serving size graham cracker crust, or deep dish pie shell
8 oz. cream cheese, softened
egg plus 2 egg yolks, beaten
pumpkin pie spice
whipped cream for topping
canned pumpkin, mashed
pumpkin liqueur (optional)
1Preheat oven to 350 degrees F. If using the deep dish frozen pie shell pierce pie crust with tined fork, and then prebake pie crust for at least 10 minutes, before adding the pie filling.
If using the extra serving size ghaham crust, omit this step.
2In a large mixing bowl, beat the cream cheese with a hand mixer. add the pumpkin and beat until combined. Then add sugar and salt, and continue to beat until mixed.
3Add the egg and egg yolks, evaporated milk and melted butter, beating until well combined. Add vanilla, pumpkin liqueur and spice, and beat until blended. Pour the filling into the pie crust, and bake for 50 to 55 minutes, or until center is set.
4Place pie on wire rack, and cool to room temperature. Top with whipped cream or whipped topping before serving.