Pumpkin Cream Cheese Pie
One pre-baked 10" pie shell
For cream cheese filling:
1 1/2 cups soft cream cheese
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 eggs
For pumpkin filling:
2 cups canned or homemade pumpkin puree, unseasoned
3 eggs
1/2 cup sugar
1 cup evaporated milk
1/2 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
Optional garnish:
Whipped cream
Pumpkin candy
.
Preheat oven to 350°F.
To make cream cheese filling: In a mixing bowl, combine cream cheese, sugar
and cinnamon with paddle mixer for 5 minutes at medium speed; add 2 eggs and
vanilla, beating at low speed until completely combined; scrape bowl and add
2 more eggs; combine, beating at low speed until mixture is free of lumps.
Pour into pre-baked shell; refrigerate for 15 minutes until firm.
To make the pumpkin filling: In a mixing bowl, combine pumpkin puree, 3
eggs, 1/2 cup of sugar, evaporated milk, heavy cream, cinnamon, nutmeg and
ginger, beating by hand with a whisk until the mixture is smooth and firm
(about 5 minutes); pour on top of cream cheese filling very gently and
spread evenly until it completely covers the cream cheese.
Bake 45 to 50 minutes at 350°F, until pie is puffing up slightly, and golden
brown. Serve warm after letting pie stand about 15 minutes, or allow to cool
for serving. Serve with whipped cream, or, if desired, garnish with rosettes
of whipped cream and pumpkin candy.
Makes one 10-inch pie.