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Recipes
Cream Cheese Pumpkin Pie
Cream Cheese Pumpkin Pie
Cream Cheese Pumpkin Pie
photo credit: gourmetsleuth
This
Cream Cheese Pumpkin Pie
is a great recipe from Bon Appetite, 1992. It's very impressive looking and tastes terrific. I particularly love the nut crust and I've used that with several other pies.
Prep
N/A
|
Total
N/A
|
Serves
8 to 12
Print
5
1
2
3
4
5
based on
1
reviews
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Thanksgiving
Pies
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Ingredients
Crust:
3/4
cup
all purpose flour
6
tablespoons
firmly packed golden brown sugar
1/4
teaspoon
salt
6
tablespoons
(3/4 stick) chilled unsalted butter, cut into pieces I tablespoon cold water
1/2
cup
finely chopped pecans
Filling:
8
ounces
cream cheese. room temperature
6
tablespoons
sour cream
1/2
cup
sugar
2
large
eggs
1
cup
canned solid-pack pumpkin
3/4
teaspoon
ground cinnamon
1/4
teaspoon
ground ginger
1/8
teaspoon
ground cloves
Instructions
For Crust
Butter 9-inch-diameter tart pan with removable bottom. Blend flour, sugar and salt in processor using on/off turns. Add butter and process until mixture resembles coarse meal. Add water and process just until moist clumps form. Transfer to large bowl. Add pecans and knead gently until pecans are incorporated and dough comes together. Press dough on bottom and up sides of prepared pan. Refrigerate until dough is firm, about 30 minutes. (Can be prepared I day ahead. Wrap tightly and keep refrigerated.)
Position rack in center of oven and preheat to 375'F Line crust with foil; fill with beans or pie weights. Bake until crust sides are firm, about 10 minutes. Remove beans and foil and bake until crust begins to brown, about 10 minutes. Transfer crust to rack. Maintain oven temperature.
For Filling
Beat cream cheese and sour cream in large bowl until smooth. Gradually add sugar and beat until blended. Add eggs I at a time, beating just to blend after each addition. Transfer 1/3 cup cheese mixture to small bowl. Add pumpkin, cinnamon, ginger and cloves to cheese mixture in large bowl and beat until blended. Spread pumpkin filling in crust. Drop reserved 1/3 cup cheese mixture by teaspoonfuls over pumpkin filling. Using tip of small sharp knife, gently swirl cheese mixture into pumpkin mixture in decorative pattern. Bake pie until filling is firm in center, about 30 minutes. Cool pie on rack. Cover and chill.
Reviews
[1]
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Cream Cheese Pumpkin Pie
foodsleuth1
1
2
3
4
5
5.00
5
November 26, 2014 08:05PM
This is an excellent recipe. I make this every-other Thanksgiving and sometimes for Christmas. The nut crust is very tasty and holds together well when removed from the tart pan. Sometimes I use pecans, other times I use hazelnuts; both are very good. Swirling the reserved batter on the top of the pie makes a very pretty presentation. This is an easy yet elegant recipe always popular with our family and guests.
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