Pumpkin Cream Cheese Pie

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • FILLING:
  • 1-2/3 cups heavy whipping cream
  • 1-1/2 cups canned pumpkin
  • 2 large eggs, lightly beaten
  • 3/4 cup sugar
  • 1-3/4 teaspoons pumpkin pie spice

Directions

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