Ingredientes para Pumpkin Cream Cheese Layer Pie
- 8 ounces (225g) softened cream cheese
- 1/4 cup (50g) granulated sugar + 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- Pie Pastry
- Pumpkin Puree
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Eggs
- Evaporated Milk
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Como fazer Pumpkin Cream Cheese Layer Pie
- Preheat oven to 350°F (175°C).
- In a mixing bowl, beat together 8 ounces (225g) of softened cream cheese, 1/4 cup (50g) granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 1 large egg until well combined.
- Spread the cream cheese mixture evenly into an unbaked 9-inch pie crust.
- In a separate bowl, whisk together 15 ounces (425g) pumpkin puree, 1/2 cup (100g) granulated sugar, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
- Gently stir in 2 large eggs and 1/2 cup (120ml) milk until just combined.
- Carefully pour the pumpkin mixture over the cream cheese layer in the pie crust.
- Bake for 50-60 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours to allow the flavors to meld and the filling to set completely.
- Top with whipped cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
93 g
Sugar
618g
Fat
405g
Carbs
92g
