Ingredientes para Pumpkin Cream Cheese Layer Pie
- 8 ounces (227g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie crust
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons (30g) packed brown sugar
- Eggs
- 1/2 cup (120ml) milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (60g) chopped pecans
- 2 tablespoons (30g) melted butter
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Cómo preparar Pumpkin Cream Cheese Layer Pie
- Preheat oven to 350°F (175°C).
- **Prepare the cream cheese layer:** In a medium bowl, beat together 8 ounces (227g) cream cheese, softened, 1/2 cup (100g) granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
- Pour the cream cheese mixture into your unbaked 9-inch pie crust.
- **Chill:** Refrigerate for 30-45 minutes to allow the cream cheese layer to set.
- **Prepare the pumpkin layer:** In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 1/2 cup (100g) granulated sugar, 2 large eggs, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1/2 cup (120ml) milk.
- **Assemble the pie:** Carefully pour the pumpkin mixture over the chilled cream cheese layer.
- **Prepare the pecan topping:** In a small bowl, combine 1/2 cup (60g) chopped pecans, 2 tablespoons (30g) melted butter, and 2 tablespoons (30g) packed brown sugar.
- **Bake:** Bake for 45 minutes. If the crust edges start to brown too quickly, cover with aluminum foil for the last half of baking.
- **Add pecan topping:** Remove from oven and sprinkle the pecan mixture evenly over the top.
- **Finish baking:** Return to the oven for 10-15 minutes, or until the filling is set and the topping is lightly toasted.
- **Cool and chill:** Let the pie cool completely on a wire rack before refrigerating for at least 3-4 hours (or preferably overnight) to allow the flavors to meld and the pie to fully set.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
108g
Fat
53g
Carbs
14g
