Autumn Pumpkin Cheesecake Pie

in Diana's Recipe Book

Average Rating:  (total ratings: 7)

Servings: 8-10

Comments: This yummy pie is a bit of a twist on your usual pumpkin pie, and what really makes it so special is the cream cheese added to the filling. A great Thanksgiving dinner dessert, and will most likely become one of your new Thanksgiving and holiday favorites.

Ingredients: Pecan Shortbread Cookie Crust: 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies) 3 tablespoons (1.5 oz./42g) butter or margarine, melted 3 tablespoons all-purpose flour Filling: 1 cup granulated sugar 3 tablespoons all-purpose flour 1 (8 oz.) package cream cheese, softened 1 (3 oz.) package cream cheese, softened 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3 eggs 1 (15 oz.) can 100% pumpkin (not pumpkin pie mix) 1 tablespoon milk

Instructions: To Prepare the Crust: Preheat oven to 375 degrees F (190 degrees C). Mix all pie crust ingredients together, press crust onto bottom and sides of an ungreased 9-inch pie pan. Bake crust on middle rack of preheated oven for 12 minutes. Remove pan from oven; let cool completely. To Prepare the Filling: Beat sugar, flour and both packages cream cheese in a large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust. To Make Swirl Design: Stir the 1 tablespoon milk into reserved 1/2 cup cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. To Bake the Pie: Cover edges of crust with aluminum foil strips (about 1 1/2 inches wide) to prevent excessive browning. Remove foil the last 15 minutes of baking. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes or until knife inserted in center comes out clean (or when it comes out almost clean. Place pie on wire rack and let cool completely, then cover loosely and refrigerate for at least 4 hours before serving. Store any leftover pie covered in refrigerator. Makes 8-10 servings. Photograph taken by Diana Baker Woodall© 2001

Source: DianasDesserts.com

Date: November 2001

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