| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies, Desserts |
8 |
Servings |
INGREDIENTS
|
|
Pie crust, single crust |
| 8 |
oz |
Cream cheese, softened |
| 1/2 |
c |
Corn syrup, light |
| 1 |
ts |
Vanilla |
| 1 |
c |
Pumpkin |
| 2 |
|
Eggs |
| 1/2 |
c |
Evaporated milk |
| 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Pumpkin pie spice |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute
edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat
cream cheese until light and fluffy. Gradually beat in half the corn syrup
and vanilla until smooth. Spread evenly over bottom of pie crust-lined
pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated
milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour
over cream cheese mixture in pie shell. With knife or small spatula, swirl
mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until
knife inserted halfway between edge and center comes out clean. Cool
completely on wire rack. Store in refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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