Pumpkin-Cream Cheese Pie

Cooking Recipes

Cooking

Cooking Books
Cooking Healthy
Cooking Light
Cooking Outdoors
Cooking Recipes
Cooking Tips
Cooking Utensils
Holiday Cooking
Home Cooking
Kids and Cooking
Home

If you are a good pie curst baker, make your own!! If you are lazy, in a hurry, or don't like to play with dough, use a refrigerated pie curst!

1 refrigerated pie crust
3 Tablespoons all purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
3 eggs
1 tablespoon milk

1 cup sugar
1- 8 ounce and 1-3 ounce package cream cheese
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 can (15 oz.) pumpkin

Heat oven to 375º. Place pie crust in 9 inch glass pie plate as directed on package for one-crust filled pie. Bake 8 minutes or until light golden brown.

In large bowl, beat sugar, flour, and cream cheese with electric mixer on low speed unitl smooth; reserve ½ cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into curst.

Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixture with a knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-forth turn and repeat.

Cover edge of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil for last 15 minutes. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at last 4 hours before serving.

If you Want Breakfast in Bed, Sleep in the Kitchen!!