Ingrédients pour Pumpkin Cream Cheese Pie
- Shortbread Cookies With Pecans
- Butter
- Gold Medal All Purpose Flour
- 1 cup granulated sugar
- 8 ounces cream cheese (softened)
- 1/2 teaspoon ground cinnamon
- Ground Nutmeg
- 1/4 teaspoon ground ginger
- Ground Cloves
- Eggs
- 1/2 cup pumpkin puree
- 1/4 cup milk
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Comment préparer Pumpkin Cream Cheese Pie
- **Make the Pecan Shortbread Crust:** Preheat oven to 350°F (175°C). In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup packed light brown sugar, 1/4 teaspoon salt, 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, and 1/2 cup chopped pecans.
- Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 12-15 minutes, or until lightly golden brown. Let cool completely.
- **Make the Pumpkin Filling:** In a large bowl, beat together 8 ounces cream cheese (softened), 1 cup granulated sugar, 1/2 cup pumpkin puree, 2 large eggs, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger until smooth.
- Reserve 1/2 cup of the cream cheese mixture.
- Stir 1/4 cup milk into the reserved cream cheese mixture.
- Pour the remaining cream cheese mixture into the cooled crust.
- Spoon the reserved cream cheese mixture over the pumpkin mixture.
- Using a knife, swirl the two mixtures together in an 'S' shape.
- Cover the edges of the crust with a 2- to 3-inch strip of aluminum foil to prevent over-browning.
- **Bake:** Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until a knife inserted near the center comes out clean. Remove the foil during the last 15 minutes of baking.
- Let cool completely on a wire rack.
- **Chill:** Cover loosely and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
103g
Fat
59g
Carbs
11g
