Creamy Pumpkin Pie
Crust:
Cup butter or margarine
¼ Cup firmly packed brown sugar
1 Tsp. ground cinnamon
½ Cup ground pecans
Filling:
1 Pkg (3 Oz) cream cheese - softened
1 Egg
1 Tsp. vanilla
1 can (16 Oz) pack Pumpkin
1 Can (14 oz) sweetened condensed milk
1 Tsp. Pumpkin Pie Spice
½ Tsp. ground nutmeg
½ Tsp. salt
1 Cup hot water
Heavy cream to serve
Preheat oven to 350°.
Crust:
Combine flour, butter, brown sugar cinnamon and pecans. Press firmly into the
bottom of a lightly greased 10" spring form pan. Bake 20 minutes.
Filling:
Combine next 8 ingredients and beat till smooth. Stir in water. Pour into crust
and bake 50-60 minutes or until set.
Allow to cool. To serve, use knife to loosen sides of pie from pan; remove spring form.
Serve with heavy cream or whipped cream if desired.
** NOTE: I've made this before just using a regular frozen deep dish pie shell.
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