Thursday, October 13, 2005

Bestest Thanksgiving Pie

It's not very often that I dabble in the kitchen these days, but this past weekend I baked a pie that was so popular with my family, that I was asked to bake another. Layers of cheesecake and pumpkin pie topped with crunchy pecan topping warrants sharing the recipe. It's from the Better Homes and Gardens New Baking Book. Enjoy!

Pumpkin-Cream Cheese Pie


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


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.