Paradise Pumpkin Pie Featured

Paradise Pumpkin Pie

Makes: 8 servingsYield: 1 pie (8 servings)

Prep 30 minsChill 30 minsBake 350°F1 hr

ngredients

   1  8 ounce package cream cheese, softened

1/4  cup granulated sugar

 1/2 teaspoon vanilla

1 slightly beaten egg

recipe Pastry for Single-Crust Pie (see recipe below)

1 1/4 cups canned pumpkin

cup evaporated milk

beaten eggs

1/4 cup packed brown sugar

1/4 cup granulated sugar

teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans

tablespoons butter, softened

tablespoons all-purpose flour

tablespoons brown sugar 

directions

1.In a small bowl, beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 egg with an electric mixer on medium speed until smooth. Chill in the refrigerator for 30 minutes.

2.Meanwhile, on a lightly floured surface, use your hands to slightly flatten Pastry for Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Turn cream cheese mixture into pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

3.In a medium bowl, combine pumpkin, evaporated milk, the 2 eggs, the 1/4 cup brown sugar, 1/4 cup granulated sugar, the cinnamon, salt, and nutmeg. Carefully pour over cream cheese mixture.

4.Cover edge of the pie with foil. Bake in a 350 degree F oven for 25 minutes. Remove foil; bake for 25 minutes more.

5.Meanwhile, combine pecans, butter, flour, and the 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack. Makes 1 pie (8 servings).

Pastry for Single-Crust Pie

ingredients

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 - 5 tablespoons cold water 

directions

1.In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon water at a time, until all the dough is moistened. Form dough into a ball. 

nutrition facts (Paradise Pumpkin Pie)

    • Servings Per Recipe 8, 

    • cal. (kcal) 489, 

    • Fat, total (g) 31, 

    • chol. (mg) 127, 

    • sat. fat (g) 13,

    • carb. (g) 46, 

    • fiber (g) 2, 

    • pro. (g) 10, 

    • vit. A (IU) 64, 

    • vit. C (mg) 2, 

    • sodium (mg) 316, 

    • calcium (mg) 141, 

    • iron (mg) 3, 

    • Percent Daily Values are based on a 2,000 calorie diet

      http://www.bhg.com/recipe/pies/paradise-pumpkin-pie/

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