Festive Pumpkin Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Cream Cheese, Softened, 1 Pk
3/4 cup: Brown Sugar, Firmly Packed
1 tsp: Cinnamon, Ground
1/2 tsp: Ginger, Ground
1/2 tsp: Salt,
1/4 tsp: Cloves, Ground
3 each: Eggs, Lg
1 cup: Pumpkin, Mashed, Canned
1 cup: Milk,
1 tsp: Vanilla,
1 each: Unbaked 9-inch Pie Shell,
1 cup: Dairy Sour Cream,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp