Pumpkin Cheesecake Pie

recipe-pumpkin-cheesecake-pie

Break away from the predictable this fall with a new autumn dessert.

Ingredients:

  • 1 unbaked 9-inch pie shell
  • 1 package (8 oz.) Challenge Cream Cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 can (15 oz.) pumpkin puree
  • 3/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup evaporated milk
  • 2 large eggs
  • top with Reddi-wip Whipped Topping (optional)

Directions:

  1. For best results, freeze pie shell before filling.
  2. Preheat oven to 350°F.
  3. Combine cream cheese, 1/4 cup sugar and vanilla; blend in egg. Spread evenly into unbaked pie shell.
  4. Combine pumpkin puree, 3/4 cup sugar, spice and salt; blend in milk and 2 eggs. Pour over cream cheese layer.
  5. Bake 60 to 70 minutes or until set.
  6. Cool on wire rack (about 2 hours). Serve immediately or refrigerate.

image & recipe via Challenge Dairy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s