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DESSERTS- PIES & CRUSTS:
Pumpkin Surprise Pie
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Pumpkin
Surprise Pie |
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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 |
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Family Circle |
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