Festive Pumpkin Pie
Yield
6 servingsPrep
20 minCook
55 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
canned pumpkin purée
mashed |
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | cup |
sour cream
dairy |
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cloves, ground
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
canned pumpkin purée
mashed |
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 237 | ml |
sour cream
dairy |
|
| 3E+1 | ml |
sugar
|
|
Directions
Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed.
Add the eggs, one at a time, beating well after each addition.
Blend in the pumpkin, milk, and vanilla.
Pour the mixture into the unbaked pie shell.
Bake in a preheated 375 degree F oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean.
Cool slightly on a wire rack.
Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie.
Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set.
Cool on a wire rack.
Cover and chill in the refrigerator before serving.
