Paradise Pumpkin Pie
Makes: 8 servingsYield: 1 pie (8 servings)
Prep 30 minsChill 30 minsBake 350°F1 hr
1 8 ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
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
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 - 5 tablespoons cold water
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