Pumpkin Cream Cheese Pie

By mhyde

Ingredients

• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 unbaked pastry shell (9 inches)
• 1-2/3 cups heavy whipping cream
• 1-1/2 cups canned pumpkin
• 2 Eggland's Best Eggs, lightly beaten
• 3/4 cup sugar
• 1-3/4 teaspoons pumpkin pie spice

Preparation

Step 1

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.
Bake at 350° for 70-80 minutes or until a knife inserted near the
center comes out clean. Cool on a wire rack. Store in the
refrigerator. Yield: 6-8 servings.