Monday, November 10, 2014

Pie Month: Pumpkin Cream Cheese Pie

A Peachy Keen Pie Month: Pumpkin Cream Cheese Pie
I just want to preface this post by saying I wasn't a huge pumpkin pie fan before, but this recipe has made me rethink my ways. I'm basically converted to the pumpkin pie side. (What is the other side? Pies with fruit? I just don't know.)

Ever been to a family gathering where everyone gushes over grandma's famous baked beans, Aunt Susan's homemade rolls, or Uncle David's hamburgers? Yeah? Same here. Only foods of the highest caliber are deserving of the praise and I can promise you that this pumpkin cream cheese pie is indeed worthy of being served to your extended family. They'll be singing Pumpkin Cream Cheese Pie praises in no time.

Do your stomach family and friends a big favor and whip up this gem for Thanksgiving dinner.

1 unbaked deep-dish pie shell (9-inch is average, I believe)
6 oz cream cheese, softened
3/4 c light corn syrup, divided
1/2 t vanilla extract
1 c canned pumpkin
1/2 c evaporated milk
2 large eggs, slightly beaten
1/4 c granulated sugar
2 t cinnamon, divided
1/2 t nutmeg
1/4 t salt

1. Preheat oven to 325 degrees F.
2. Beat cream cheese in a small bowl until light and fluffy. Gradually add 1/2 c corn syrup, vanilla, and 1/2 t cinnamon.
3. Combine pumpkin, evaporated milk, eggs, 1/4 c corn syrup, sugar, 1 1/2 t cinnamon, nutmeg, and salt in a medium bowl.
4. Pour pumpkin mixture into pie shell.
5. Drop cream cheese mixture by spoonfuls onto pumpkin filling. Swirl mixture with a spoon, pulling pumpkin mixture up to the surface.
6. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool completely and serve with whipped cream!

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