Diana's Desserts - www.dianasdesserts.com

Autumn Pumpkin Cheesecake Pie

Servings: 8
1 Pecan Shortbread Cookie Crust* (see ingredients and recipe below)
1 cup granulated sugar
3 tablespoons all-purpose flour
1 package (8 ounces) cream cheese, softened
1 package (3 ounces) 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 can (15 ounces) 100% pumpkin (not pumpkin pie mix)
1 tablespoon milk

Pecan Shortbread Cookie Crust:
1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons butter or margarine, melted
3 tablespoons all-purpose flour

1. To Make Pie Crust:
Preheat oven to 375 degrees F (190 degrees C). Mix all pie crust ingredients together, place crust on bottom and sides of an ungreased 9-inch pie pan. Bake crust on middle rack of oven for 12 minutes. Remove pan from oven, and cool completely while making filling.

2. To Make Filling:
Beat sugar, flour and both packages cream cheese in 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 cooled pie crust.

3. Stir milk into reserved 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.

4. Cover edges of crust with strips of aluminum foil (about 1 1/2 inches wide) to prevent excessive browning. Remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Makes 8 servings.

Photograph taken by Diana Baker Woodall ©2001

Source: DianasDesserts.com
Date: November 2001