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Festive pumpkin pie
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| Artist: |
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| Categories: |
Cheese & Eggs, Desserts, Halloween, Pumpkin, Tarts & Pies, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Cream Cheese, Softened, 1 Pk | | 3/4
| cup | Brown Sugar, Firmly Packed | | 1
| tsp | Cinnamon, Ground | | 1/2
| tsp | Ginger, Ground | | 1/2
| tsp | Salt | | 1/4
| tsp | Cloves, Ground | | 3
| | Eggs, Lg | | 1
| cup | Pumpkin, Mashed, Canned | | 1
| cup | Milk | | 1
| tsp | Vanilla | | 1
| | Unbaked 9-inch Pie Shell | | 1
| cup | Dairy Sour Cream | | 2
| tbsp | Sugar |
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Procedures:
| 1 | Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. | | 2 | Add the eggs, one at a time, beating well after each addition. | | 3 | Blend in the pumpkin, milk, and vanilla. | | 4 | Pour the mixture into the unbaked pie shell. | | 5 | Bake in a preheated 375 °F. | | 6 | Oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. | | 7 | Cool slightly on a wire rack. | | 8 | Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. | | 9 | Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. | | 10 | Cool on a wire rack. | | 11 | Cover and chill in the refrigerator before serving |
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