cheesy pumpkin pie
This recipe came from a cookbook put out by Stokely-Van Camp in the early 80's. It looks like an ordinary pumpkin pie, but has a surprise layer of cream cheese inside.
No Image
prep time
1 Hr 15 Min
cook time
1 Hr 10 Min
method
Bake
yield
8 serving(s)
Ingredients
- 2 packages (3 oz) cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 - eggs (used separately)
- 1 - 9-inch pie shell, unbaked
- 1 can (18 oz) pumpkin pie filling
- 1 cup evaporated milk
How To Make cheesy pumpkin pie
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Step 1Blend cream cheese, sugar, and vanilla at medium speed of electric mixer or in food processor until smooth. Add 1 egg and mix well.
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Step 2Pour into unbaked pie shell and refrigerate 1 hour. .
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Step 3Meanwhile, preheat oven to 450F
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Step 4Combine remaining egg, pumpkin pie filling, and evaporated milk.
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Step 5Carefully spoon pumpkin mixture over cream cheese layer. Bake 10 minutes.
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Step 6Reduce heat to 350F and continue baking 60 minutes, or until knife inserted in center comes out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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