Friday, September 26, 2008

Pumpkin Cream Cheese Pie

9 inch deep pie shell, unbaked

Cream Cheese layer
1 pkg cream cheese at room temperature
1/4 cup sugar
1/2 tsp. vanilla
1 lg. egg

Pumpkin Layer
1 can pumpkin puree (16 oz)
1/2 cup sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. salt
2 lg. eggs, beaten lightly
1 cup evaporated milk

Preheat the oven to 350*F.  For the cream cheese layer, combine cream cheese, sugar, and vanilla and then blend in the egg.  Spread cream cheese mixture over unbaked pie shell.  For the pumpkin layer, combine pumpkin, sugar, cinnamon, ginger, nutmeg, and salt.  Blend in beaten eggs and evaporated milk and pour over cream cheese layer.  Bake until firm, 60 minutes or longer. Enjoy!

1 comment:

Kappa Prep said...

YUM!! I am going to HAVE to make this this fall!