Pumpkin-Cream Cheese Pie

Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!

Yield: 8 servings

Ingredients

Pecan Shortbread Cookie Crust

• 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
• 3 tablespoons Gold Medal all-purpose flour
• 3 tablespoons butter, melted

Filling

• 1 cup granulated sugar
• 3 tablespoons Gold Medal all-purpose flour
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 eggs
• 1 (15 ounce) can pumpkin (not pumpkin pie mix)
• 1 tablespoon milk

Instructions

1. Heat oven to 375 degrees F.

Pecan Shortbread Cookie Crust

1. In medium bowl, mix all crust ingredients until crumbly.
2. Press firmly on bottom and side of ungreased 9 inch glass pie plate.
3. Bake about 12 minutes or until light golden brown.

Filling

1. In a large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup.
2. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth.
3. Pour into crust.
4. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2 to 3 inch strip of foil to prevent excessive browning.
5. Bake for 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking.
6. Cool for 30 minutes.
7. Cover loosely and refrigerate at least 4 hours before serving.
8. Store in refrigerator.

Notes

There's really no need to garnish this stunning marbled pie, but if you can't resist, just add a dollop of whipped cream, a chocolate leaf or an edible flower.

Put a slightly different spin on this pumpkin delight by using a store-bought Graham cracker crumb crust instead of the cookie crumb crust you make yourself.

Nutrition

Per serving: Calories 510 (Calories from Fat 270); Total Fat 30g (Saturated Fat 15g); Cholesterol 140mg; Sodium 240mg; Total Carbohydrate 55g (Dietary Fiber 2g); Protein 9g

Percent Daily Value*: Vitamin A 100%; Vitamin C 2%; Calcium 6%; Iron 14%

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens