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Pumpkin-cream cheese pie

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Ingredients/Components

sugar - 1 c
eggs - 3 item
pkg - 1 oz
milk - 1 Tbsp
all-purpose flour - 3 Tbsp
ground cloves - 1/4 tsp
ground cinnamon - 1 tsp
ground ginger - 1/4 tsp
ground nutmeg - 1/4 tsp
can pumpkin - 1 oz
margarine or butter, melted - 3 Tbsp
packed crushed shortbread cookies with pecans about 16 cookies

How to make pumpkin-cream cheese pie:

Pecan Shortbread Cookie Crust:1 1/2 c. packed crushed shortbread cookies with pecans (about 16 cookies)3 Tbsp. margarine or butter, melted3 Tbsp. all-purpose flour Heat oven to 375°. Bake Pecan Shortbread Cookie Crust; cool. Beat sugar, flour and cream cheese in a large bowl on low speed until smooth. Reserve 1 cup. Add remaining ingredients, except milk, to remaining cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.

Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through the cream cheese and pumpkin mixtures with knife in "S" shaped curves in one continuous motion. Turn pie plate 1/4 turn and repeat. Cover edge of crust with 2 to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during the last 15 minutes of baking. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Cool for 30 minutes. Cover loosely and refrigerate for at least 4 hours. Makes 8 servings.

Pecan Shortbread Cookie Crust: Mix all ingredients and press firmly on bottom and up sides of an ungreased pie plate (9 x 1 1/4-inch). Bake about 12 minutes or until light brown.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

2.9

Average rating: 2.9, total votes: 8

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