PUMPKIN-CREAM CHEESE PIE WITH COOKIE CRUST
Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
- In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 140 mg, Fiber 2 g, Protein 9 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 240 mg
CREAM CHEESE PUMPKIN PIE
This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
PUMPKIN CREAM CHEESE PIE
Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!
Provided by looneytunesfan
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For Pecan Shortbread Cookie Crust: Mix all ingredients. Press firmly on bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake about 12 minutes or until light brown.
- For Pie: Heat oven to 375ºF. Bake Pecan Shortbread Cookie Crust; cool.
- Beat sugar, flour and both packages cream cheese in large bowl with electric mixer on low speed until smooth; reserve 1/2 cup. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat.
- Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 336.5, Fat 20, SaturatedFat 12, Cholesterol 133.9, Sodium 174.2, Carbohydrate 34.6, Fiber 0.6, Sugar 26, Protein 6.6
PUMPKIN CREAM CHEESE PIE WITH PECAN SHORTBREAD COOKIE CRUST RECIPE - (4/5)
Provided by á-5018
Number Of Ingredients 16
Steps:
- 1. Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown. 2. In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust. 3. In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning. 4. Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.
PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST
This dessert has extreme pumpkin flavor, with a crust that is so buttery, flakey and light, if you prefer a less sweeter filling just add in 3/4 cup sugar --- the crust must be mixed on the food processor or it will not have the same texture.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 1 (8x8-inch)
Number Of Ingredients 15
Steps:
- Set oven to 350°F.
- Set oven to second-lowest position.
- Butter an 8 x 8-inch baking pan.
- To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
- Press the mixture lightly into the prepared baking pan.
- Bake crust for 15 minutes, then remove from oven.
- Meanwhile prepare the filling.
- With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
- Add in eggs and beat well until combined.
- Add in the pumpkin puree, vanilla and melted butter; mix until combined.
- In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
- Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
- Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.
CREAM CHEESE PECAN PIE
Not your average everyday pecan pie, better make two of these, this pie is delicious! --- see my recipe#66929
Provided by Kittencalrecipezazz
Categories Pie
Time 55m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees.
- In a bowl, beat together the cream cheese, 1 egg 1/2 cup sugar, salt and 1 tsp vanilla, until well blended.
- Spread into unbaked pie crust; sprinkle with chopped pecans.
- In another bowl, beat 3 eggs, corn syrup, 1/4 cup sugar and 1 tsp vanilla until well blended.
- Pour the mixture over the cream cheese and pecans (that is already in the crust).
- Place the pie on the lower rack in oven (Place the pie on a cookie sheet to prevent any spills).
- Bake for 40-45 minutes, or until center is firm.
Nutrition Facts : Calories 563.3, Fat 32.2, SaturatedFat 9.9, Cholesterol 136.9, Sodium 553, Carbohydrate 65.2, Fiber 2.5, Sugar 31.2, Protein 8.2
PECAN SHORTBREAD COOKIE PIE CRUST
Make and share this Pecan Shortbread Cookie Pie Crust recipe from Food.com.
Provided by Bobbie
Categories Dessert
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350.
- Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
- Add melted butter and mix until combined.
- Press into bottom and sides of a nine-inch pie dish.
- Bake for 10 minutes; it will feel soft, but will firm up as it cools.
- Cool completely before filling with your favorite filling.
PUMPKIN CREAM CHEESE PIE
This is an old recipe from Pillsbury that my mom always makes for Thanksgiving. We love it. Needs to refrigerate for 4 hours.
Provided by ratherbeswimmin
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, using a wire whisk, beat cream cheese, 1 tablespoon of milk, and sugar; beat until smooth.
- Gently fold in half of the Cool Whip.
- Spread onto the bottom of the graham cracker crust.
- Pour remaining milk into another large bowl.
- Add pumpkin, pudding mixes, and spices.
- Beat with a wire whisk for 1 minute or until well blended.
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set.
- Garnish with extra Cool Whip if desired.
Nutrition Facts : Calories 422.9, Fat 21, SaturatedFat 11.7, Cholesterol 20.1, Sodium 594, Carbohydrate 56.4, Fiber 0.9, Sugar 43.4, Protein 4.3
PUMPKIN CREAM CHEESE LAYER PIE
A family FAVORITE for years. Rich, creamy and a good blend of flavors! This pie sets up well and provides a pretty slice. A great pie to impress guests.
Provided by Seasoned Cook
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix cream cheese, sugar, egg and vanilla well. Pour into uncooked pie crust.
- Place in refrigerator to chill and thicken for approximately 30 to 45 minutes.
- In a separate bowl mix pumpkin, sugar, eggs, cinnamon, nutmeg, salt and milk. Pour on top of chilled cream cheese layer.
- In a small bowl combine pecans, butter and brown sugar; set aside.
- Bake in a 350 degree oven for 45 minutes. Edge of pie may be covered with a foil protector for one-half of baking time to prevent crust from getting too brown.
- Carefully remove from oven and sprinkle pecan mixture around in a circle on top of pie. Place back in oven for approximately 10 to 15 minutes.
- Remove from oven and allow to cool slightly. Chill in refrigerator for approximately 3 to 4 hours before cutting into serving pieces.
Nutrition Facts : Calories 452.7, Fat 29.6, SaturatedFat 10.6, Cholesterol 109.7, Sodium 341.9, Carbohydrate 42.3, Fiber 2.3, Sugar 27.2, Protein 7.2
PUMPKIN CHEESECAKE IN A PECAN CRUST
This is from the November, 1996 issue of Bon Appetit Magazine. We have it every Thanksgiving instead of pumpkin pie. You can use any kind of cookie crumbs you like for the crust; this year I used Keebler Cashew Shortbread Sandies and they were fabulous.
Provided by Chocolatl
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Crust: Combine all crust ingredients in medium bowl and stir until moist clumps form.
- Press into bottom and 1" up sides of 9" springform pan (2 1/2" deep). Refrigerate.
- Filling: Beat cream cheese until smooth.
- Add pumpkin, sugar, vanilla and spice, and beat until well blended.
- Add eggs one at a time, beating just until blended after each addition.
- Pour filling into crust (filling will extend above crust).
- Bake until top is golden and center is softly set, about 1 1/4 hours.
- Cool on rack.
- Cover and chill overnight.
- Remove pan sides.
- Garnish cake with chopped pecans.
Nutrition Facts : Calories 775.3, Fat 53, SaturatedFat 25.7, Cholesterol 188.1, Sodium 461.7, Carbohydrate 66, Fiber 2, Sugar 30.8, Protein 11.9
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