Pumpkin Cream Cheese Pie

Ingredients:

  • 1 (8 oz.) pkg. cream cheese, softened
  • 3 Tbsp. confectioners' sugar
  • 1/2 tsp. vanilla
  • 1 9-inch unbaked pastry shell
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Filling:

  • 1 2/3 cup heavy whipped topping
  • 1 1/2 cup canned pumpkin
  • 2 eggs, lightly beaten
  • 3/4 cup sugar
  • 1 3/4 tsp. pumpkin pie spice

Directions:

In a small mixing bowl, beat the cream cheese, confectioners' sugar, and vanilla until smooth. Spread into pastry shell. In a bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil. Bake at 350 degrees F for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store pie in the refrigerator. 6-8 servings.

By Robin from Washington, IA

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Ingredients

  • 1 package cream cheese, softened (not the small square)
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1/4 tsp. ground allspice
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  • 1/2 tsp. ground mace
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 3 eggs
  • 1 cup pumpkin
  • 1 cup milk
  • 1 tsp. vanilla
  • 1 pie shell, unbaked
  • 1 carton whipped cream
  • nutmeg

Directions

In a mixing bowl, combine the cream cheese, brown sugar, sugar, allspice, mace, ginger and salt together and beat well. Beat in the eggs, 1 at a time, and blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pastry shell and bake at 375 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean. Chill before serving. Top with whipped cream and a sprinkle of nutmeg before serving.

By Robin from Washington, IA

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