1417 - Cream Cheese Pumpkin Pie#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
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1417 - Cream Cheese Pumpkin Pie#
(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
1 tsp. vanilla
1 egg
1 unbaked pie crust dough
Top: 1 1/4 cups Libby's pumpkin; 2 eggs; 1/2 cup white sugar; 1/4 tsp.
ginger; 1/4 tsp. nutmeg; 1 cup Carnation evaporated milk (NOT
condensed)
Spray a pie plate with Pam. Spread unbaked pie dough inside of the
pie plate, spray the inside of the pie dough with Pam, then flute the
edges of the pie dough--set aside. In a mixer add cream cheese, 1/4
cup white sugar, 1 egg and vanilla--beat until smooth. Pour the batter
on the bottom of the prepared pie dough. In a bowl add 2 eggs--beat.
Add 1/2 cup white sugar--beat. Add pumpkin--stir until mixed. Add
ginger, nutmeg, and Carnation milk--stir until mixed. SLOWLY pour
the pumpkin mixture evenly on top of the cream cheese mixture in the
pie dough. Bake at 350 degrees for 60-70 minutes--test with a knife
for doneness.
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