Pumpkin Cream Cheese Pie
I love the addition of cream cheese to mix up the traditional pumpkin pie recipe.Yield: 6-8 servings
|1 (8-ounce) package||cream cheese, softened|
|3 tablespoons||confectioners' sugar|
|1/2 teaspoon||vanilla extract|
|1||unbaked pastry shell (9 inches)|
|1 2/3 cups||heavy whipping cream|
|1 1/2 cups||canned pumpkins|
|2||eggs, lightly beaten|
|1 3/4 teaspoons||pumpkins pie spice|
In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Spread into pastry shell.
In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil.
Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.