Pumpkin-Cream Cheese Pie with Cookie Crust

Name: Pumpkin-Cream Cheese Pie with Cookie Crust
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine, melted; 425 grams can pumpkin (not pumpkin pie mix); 85 grams package cream cheese, softened; 3 eggs; 3 Tbsps Gold Medal® all-purpose flour; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 1 Tbsp milk; 355 milliliters lightly packed crushed shortbread cookies with pecans (16 cookies); 237 milliliters sugar

This recipe makes 8 servings with 233 calories, 4g of protein, and 10g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, pumpkin, milk, and From preparation to the plate, this recipe takes roughly 5 hours and 45 minutes.

Instructions

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.

Ingredients you will need

Crust

Equipment you will use

Bowl

Oven

Bake about 12 minutes or until light golden brown.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Bowl

Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth.

Ingredients you will need

Cream Cheese

Milk

Equipment you will use

Bowl

Pour into crust.

Ingredients you will need

Crust

In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture.

Ingredients you will need

Cream Cheese

Pumpkin

Milk

Equipment you will use

Bowl

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.

Ingredients you will need

Cream Cheese

Pumpkin

Crust

Equipment you will use

Knife

Aluminum Foil

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.

Equipment you will use

Oven

Knife

Aluminum Foil