pumpkin pie with a twist
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.
prep time
20 Min
cook time
55 Min
method
Bake
yield
6-8 people
Ingredients
- 1 - extra serving size graham cracker crust, or deep dish pie shell
- 1 package 8 oz. cream cheese, softened
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg plus 2 egg yolks, beaten
- 1/4 cup butter, melted
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- - whipped cream for topping
- 2 cups canned pumpkin, mashed
- 2 teaspoons pumpkin liqueur (optional)
How To Make pumpkin pie with a twist
-
Step 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.
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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.
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Step 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.
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Step 4Place pie on wire rack, and cool to room temperature. Top with whipped cream or whipped topping before serving.
- 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!
Discover More
Category:
Pies
Tag:
#Quick & Easy
Keyword:
#good
Keyword:
#unique
Keyword:
#tasty
Keyword:
#pumpkin pie
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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