Pumpkin-Cream Cheese Pie
Ingredients:
1 single crust pie
1 8-oz. package cream cheese, softened
1/4 cup granulated sugar
1/2 tsp. vanilla
1 egg, slightly beaten
1 1/4 cups canned pumpkin
1 cup evaporated milk
2 eggs, beaten
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup pecans, chopped
2 tbsps. all-purpose flour
2 tbsps. brown sugar
1 tbsp. butter, softened
Preparation:
If not using ready-made frozen pie shell, prepare and roll out pastry. Line a 9-inch pie plate with the pastry. Trim and crimp edge as desired; set aside.
In small mixing bowl, beat cream cheese, 1/4 cup granulated sugar, vanilla and 1 slightly beaten egg with electric mixer on low to medium speed until smooth. Chill in refrigerator for 30 minutes. Spoon into pastry-lined pie plate.
In medium mixing bowl, combine pumpkin, evaporated milk, 2 eggs, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, salt and nutmeg. Carefully pour over creamcheese mixture. To prevent over-browning, cover edge of the pie with foil. Bake in 350°F oven for 25 minutes. Remove foil. Bake for 25 minutes more.
Meanwhile, combine the pecans, flour, 2 tbsps. brown sugar and butter. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the centre comes out clean. Cool for 1 to 2 hours on a wire rack. Serves 8.
