Surprise! It’s Pumpkin Season. I guess it *has* been pumpkin season, but November is when it gets real…officially! This pumpkin pie isn’t like your traditional ones. It has a cream cheese surprise inside. Delicious!
1 package (15oz) ready to roll pie crust, or homemade pie crust for double crust pie
Cream Cheese layer:
1 package cream cheese, room temperature
1/3 cup granulated sugar
3/4 tspn vanilla extract
1 cup pumpkin puree (not pie filling!)
1/2 cup brown sugar
3/4 cup evaporated milk
1 1/2 tspn pumpkin pie spice
1/4 tspn salt
1 egg, beaten with 1 tspn water
Heat oven to 400*
Fit one piecrust into a 9 inch pie plate and crimp edges. Refrigerate until ready to fill.
Unroll second pie crust and using a 1 inch star cookie cutter, cut out 50 stars. Place on baking sheet and refrigerate until ready to use
Cream cheese layer: In a medium size bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly onto piecrust in plate
Pumpkin layer: In a large bowl, beat pumpkin puree, brown sugar, milk, eggs, pie spice, and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
Brush edge of pie with egg-water mix
Overlap pastry stars around edge.
Brush stars lightly with egg-water mix.
Bake at 400* for 15 minutes.
Cover edges with foil, reduce heat to 350*, and bake for an additional 45 minutes.
Cool pie completely on a rack. Refrigerate until completely chilled.
Before slicing, leave at room temperature for 30 minutes
*Recipe and image courtesy of AmericanBaby.com (Michael Tyrell)