Tai's Pumpkin-Cream Cheese Pie

Tai's Pumpkin-Cream Cheese Pie

Smooth, creamy pumpkin pie complimented by delicious cream cheese.. Yummy!!

Prep Time

20

Minutes

Total Time

1:40

Hr:Mins

Makes

12

Servings

15
Oz Ready-To-Roll Double Pie Crust
8
Oz Cream Cheese, (at room temp)
1/3
Cup Granulated Sugar
3/4
Tsp Vanilla Extract
3
* Egg
1
Cup Pumpkin Puree (NOT PIE FILLING)
3/4
Cup Evaporated Milk
1/2
Cup Packed, Light Brown Sugar
1 1/2
Tsp Pumpkin Pie Spice
1/4
Tsp Salt
1
* Egg, beaten with 1 Tsp water
  1. **PREHEAT OVEN TO 400** Fit 1(one) piecrust into a 9-inch pie plate, crimp edges. Refrigerate until ready to use. Unroll 2nd crust, using a 1(one)-inch Star cookie cutter, cut out 50 stars.. Place on a baking sheet & refrigerate until needed.
  2. ~~FOR CREAM CHEESE LAYER~~ In a medium bowl beat sugar, cream cheese, vanilla, & 1egg until smooth.Spread evenly into bottom of piecrust.
  3. ~~FOR PUMPKIN LAYER~~ In a large bowl beat pumpkin puree, milk, brown sugar, 2 eggs, pie spice, & salt until smooth. Using a ladle, gently spoon pumpkn mixture over cream cheese layer.
  4. Brush edges of piecrust with egg-wash. Overlap pre-made starsb all around edges,brush lightly with egg-wash. Bake for 15 minutes. Coveredges with foil, reduce heat to 350 & bake an additional 45 minutes.
  5. Cool completely, refrigerate until completely chilled. Leave out at room temp for at least 30 minutes prior to slicing.
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.