CREAM CHEESE PUMPKIN PIE WITH PECAN CRUST
Steps:
- For Crust: Butter 9 inch diameter tart pan with removable bottom. Blend flour, sugar, and salt in processor using on/off turns. Add butter and process until mixture resembles coarse corn meal. Add water and process just until moist clumps form. Transfer to large bowl. Add pecans and knead gently until pecans are incorporated and dough comes together. Press dough on bottom and up sides of prepared pan. Refrigerate until dough is firm, about 30 minutes. (Can be prepared 1 day ahead. Wrap tightly and keep refrigerated.) Position rack in center of oven and preheat to 375. Line crust with foil; fill with beans or pie weights. Back until crust sides are firm, about 10 minutes. Remove beans and foil and bake until crust begins to brown, about 10 minutes. Transfer crust to rack. Maintain oven temperature. For filling: Beat cream cheese and sour cream in large bowl until smooth. Gradually add sugar and beat until blended. Add eggs 1 at a time, beating just to blend after each addition. Transfer 1/3 cup cheese mixture to small bowl. Add pumpkin, cinnamon, ginger and cloves to cheese mixture in large bowl and beat until blended. Spread pumpkin filling in crust. Drop reserved 1/3 cup cheese mixture by teaspoonfuls over pumpkin filling. Using tip of small sharp knife, gently swirl cheese mixture into pumpkin mixture in decorative pattern. Bake pie until filling is firm in center, about 30 minutes. Cool pie on rack. Cover and chill. (Can be made 1 day ahead. Keep refrigerated.)
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Rex Christian
[email protected]I can't wait to make this pie again next year!
James M. Carter
[email protected]This was the perfect fall dessert. It was warm and comforting, and the flavors were amazing.
Syed Afzaal Sherazi
[email protected]This pie was a lot of work, but it was worth it. It was the best pumpkin pie I've ever had.
Bobbie Stewart
[email protected]I thought the filling was a bit bland, but I added some extra spices and it was much better.
Masehloho Ratsoeu
[email protected]I had some trouble getting the crust to come together, but the pie turned out fine in the end.
Afsar Ara
[email protected]This pie was a bit too sweet for my taste, but my family loved it.
Sana ullah Sani
[email protected]I made this pie for a holiday party and it was a huge success. Everyone loved it!
Geo
[email protected]This was my first time making pumpkin pie and it turned out great! I followed the recipe exactly and it was perfect.
Lauren Wimpey
[email protected]I love this recipe! It's so easy to make and always turns out perfect. I've even made it for potlucks and it's always a hit.
Mubshir Shahzad
[email protected]This pie was delicious! I used a store-bought pie crust to save time, and it still turned out great. The filling was perfectly spiced and the crust was nice and flaky.
Claire Orrey
[email protected]I've made this pie twice now and it's always a crowd-pleaser. The filling is smooth and creamy, and the crust is flaky and buttery. I highly recommend this recipe.
Ronnie kqnda
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! The cream cheese filling was rich and creamy, and the pecan crust was the perfect complement. I will definitely be making this pie again.