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Pumpkin Cream Cheese Pie with Pecan Shortbread Cookie Crust


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  • 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


Servings 8


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
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.

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