Pumpkin-Cream Cheese Pie

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Prep Time: 20 min
Total Time: 5 hours 45 min
Makes: 8 servings

Nutrition Information:
1 Serving: Calories 510 (Calories from Fat 270 ); Total Fat 30 g (Saturated Fat 15 g); Cholesterol 140 mg; Sodium 240 mg; Total Carbohydrate 55 g (Dietary Fiber 2 g); Protein 9 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 2 %; Calcium 6 %; Iron 14 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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  • 8

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 or margarine, melted
  • Filling:
  • 1 cup sugar
  • 3 tablespoons Gold Medal® all-purpose flour
  • 1 package (8 oz) cream cheese, softened
  • 1 package (3 oz) 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 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon milk

Preparation

Step 1

1. Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
2. In 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. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
3. 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.
4. Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.

Variation
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.

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