Elegant Pumpkin Pie

By Meisje

MAKES 2 PIES FOR 8 EACH

Ingredients

• 1 package (14.1 ounces) refrigerated pie pastry
• 1 can (30 ounces) pumpkin pie filling
• 3/4 cup evaporated milk
• 2 eggs, lightly beaten
• 1 carton (24.3 ounces) Philadelphia ready-to-serve cheesecake filling
• 2 cups whipped topping
• 1/8 teaspoon salt
• 1/2 cup glazed pecans

Preparation

Step 1

Unroll each sheet of pastry into a 9-in. pie plate; flute edges. In a large bowl, beat the pie filling, milk and eggs until smooth; pour into crusts. Cover edges loosely with foil.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on wire racks.
In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers. Yield: 2 pies (8 servings each).