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Paradise Pumpkin Pie
Bake: 1 hr at 350°F
Ingredients
- 1 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 slightly beaten egg
- 1 recipe Pastry for Single-Crust Pie (see recipe below)
- 1 1/4 cups canned pumpkin
- 1 cup evaporated milk
- 2 beaten eggs
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
Directions
1. In a small bowl, beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 egg with an electric mixer on medium speed until smooth. Chill in the refrigerator for 30 minutes.
2. Meanwhile, on a lightly floured surface, use your hands to slightly flatten Pastry for Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Turn cream cheese mixture into pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
3. In a medium bowl, combine pumpkin, evaporated milk, the 2 eggs, the 1/4 cup brown sugar, 1/4 cup granulated sugar, the cinnamon, salt, and nutmeg. Carefully pour over cream cheese mixture.
4. Cover edge of the pie with foil. Bake in a 350 degree F oven for 25 minutes. Remove foil; bake for 25 minutes more.
5. Meanwhile, combine pecans, butter, flour, and the 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack. Makes 1 pie (8 servings).
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 to 5 tablespoons cold water
Directions
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time (4 to 5 tablespoons total), until all of the flour mixture is moistened. Shape into a ball.
After you beat the cream cheese mixture you should pour it in pie crust then chill it until hard, then pour the pumpkin mixture over it. When you follow the recipe as stated the pumpkin mixture displaces the cream cheese mixture and you end up with a rim of cream cheese and the center is pumpkin. I hope it turns out!
11/23/2011 07:16:40 PM Report Abuse