Pumpkin Cream Cheese Pie
This will be the 5th Thanksgiving that I have made this pie. Let me just say that it is FANTASTIC. Fresh pumpkin really makes this 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 Nellie’s Free Range Eggs, lightly beaten
3/4 cup sugar
1-3/4 teaspoons pumpkin pie spice
Directions
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 Nellie’s Free Range 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.
- get the full instructions @ tasteofhome.com
0 Response to "Pumpkin Cream Cheese Pie"
Post a Comment