Pumpkin-Cream Cheese Pie

One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.  



Ingredients

  • 1
    refrigerated pie crust
  • 1
    cup sugar
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 1
    package (8 oz) plus 1 package (3 oz) cream cheese, softened
  • 1
    teaspoon ground cinnamon
  • 1/4
    teaspoon ground nutmeg
  • 1/4
    teaspoon ground ginger
  • 1/4
    teaspoon ground cloves
  • 3
    eggs
  • 1
    can (15 oz) pumpkin (not pumpkin pie mix)
  • 1
    tablespoon milk

Steps

1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.

2 In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.

3 Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.

4 Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Comments

Post a Comment

Popular posts from this blog

Make-Ahead Shepherd’s Pie

Image
  A make-ahead hack makes it even easier to enjoy this hearty classic any day of the week. The base of the pie can be made ahead and frozen in an easy-to-store container. To finish the dish, simply thaw, top with Betty Crocker™ creamy butter mashed potatoes, bake and serve! Ingredients 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1 cup) 2 medium carrots, peeled, chopped (1 cup) 2 tablespoons Gold Medal™ all-purpose flour 1 1/2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup Progresso™ chicken broth (from 32-oz carton) 1/2 cup Cascadian Farm™ organic frozen peas (from 10-oz bag) 1/2 cup Cascadian Farm™ organic frozen corn (from 10-oz bag) 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes Water, milk and butter called for on potatoes pouch Steps 1  Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 2  In 12-inch nonstick skillet, cook beef over medium-high heat 4 minute...
Read more

Impossibly Easy Mini Breakfast Sausage Pies

Image
  Here’s our impossibly easy pies packed with pork and mushrooms; made using Original Bisquick® mix – perfect for breakfast. Ingredients Sausage Mixture 3/4 lb ground pork breakfast sausage 1 medium onion, chopped (1/2 cup) 1 can (4 oz) mushroom pieces and stems, drained 1/2 teaspoon salt 3 tablespoons chopped fresh sage 1 cup shredded Cheddar cheese (4 oz) Baking Mixture 1/2 cup Original Bisquick™ mix 1/2 cup milk 2 eggs Steps 1  Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 2  In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese. 3  In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup. 4 ...
Read more

Gluten-Free Impossibly Easy Cheeseburger Pie

Image
  Craving a cheeseburger but eating gluten free? Try our tasty cheeseburger pie thanks to Bisquick® Gluten Free mix. Ingredients 1 lb lean (at least 80%) ground beef 1 medium onion, chopped 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup shredded Cheddar cheese (4 oz) 1/2 cup Bisquick™ Gluten Free mix 1 cup milk 3 eggs Steps 1  Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese. 2  In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate. 3  Bake 25 to 30 minutes or until knife inserted in center comes out clean.
Read more