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A combination of pie and
cheesecake...
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1 package |
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(15 ounces)
ready-to-roll piecrust or homemade piecrust for
double-crust pie
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CREAM
CHEESE LAYER: |
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8 ounces |
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cream
cheese, at room temperature |
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1/3 cup |
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granulated
sugar |
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¾ tsp |
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vanilla
extract |
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1 large |
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egg
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PUMPKIN LAYER: |
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1 cup |
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pure canned
pumpkin puree |
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¾ cup |
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evaporated
milk |
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½ cup |
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packed light
brown sugar |
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2 large |
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eggs |
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1½ tsp |
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pumpkin pie
spice |
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¼ tsp |
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salt |
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1 large |
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egg, beaten
with 1 tsp. water |
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1 |
Preheat oven to
400°F. Fit 1 piecrust into a 9-inch pie plate and crimp
edges. Refrigerate until ready to fill. Unroll second
crust. Using 1-inch star cookie cutter, cut out 50
stars; place on baking sheet and refrigerate until ready
to use. |
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2 |
In a medium-sized
bowl, beat cream cheese, sugar, vanilla and egg until
smooth. Spread evenly into bottom of piecrust. |
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3 |
In a large bowl,
beat pumpkin puree, milk, brown sugar, eggs, pie spice,
and salt until smooth. Using a ladle, gently spoon
pumpkin mixture over cream cheese mixture. |
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4 |
Brush edge of pie
with egg-water wash. Overlap pastry stars around edge.
Brush stars lightly with egg- water mix. Bake for 15
minutes. Cover edges with foil, reduce heat to 350°F.
and bake for an additional 45 minutes. |
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5 |
Cool pie completely
on rack. Refrigerate until completely chilled. Before
slicing, leave out for 30 minutes. |
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Servings: 12 |
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Recipe Source |
| Family
Circle |
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