pumpkin surprise pie

By klvplanner

Ingredients

• Cream cheese layer:
• 1 package (15 ounces) ready-to-roll piecrust or homemade piecrust for double-crust pie
• 1 package (8 ounces) cream cheese, at room temperature
• 1/3 cup granulated sugar
• 3/4 teaspoon vanilla extract
• 1 egg
• Pumpkin layer:
• 1 cup pumpkin puree (not pie filling)
• 3/4 cup evaporated milk
• 1/2 cup packed light-brown sugar
• 2 eggs
• 1-1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 egg, beaten with 1 teaspoon water

Preparation

Step 1

Heat oven to 400 F. Fit 1 piecrust into a 9-inch pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1-inch star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.

2. Cream cheese layer: In a medium-size bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of piecrust.

3. Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.

4. Brush edge of pie with egg-water wash. Overlap pastry stars around edge. Brush stars lightly with egg-water mix. Bake at 400 F for 15 minutes. Cover edges with foil, reduce heat to 350 F and bake for an additional 45 minutes.

5. Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes