pumpkin surprise pie

pumpkin surprise pie

Makes 12
Prep 20 m
Bake 15 m
Bake 45 m

Ingredients

Cream cheese layer:

Pumpkin layer:

Directions

  1. 1 of 1 Heat oven to 400 F. Fit 1 piecrust into a 9-inch pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1-inch star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.

Cream cheese layer:

  1. 1 of 1 In a medium-size bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into bottom of piecrust.

Pumpkin layer:

  1. 1 of 3 In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
  2. 2 of 3 Brush edge of pie with egg-water wash. Overlap pastry stars around edge. Brush stars lightly with egg-water mix. Bake at 400 F for 15 minutes. Cover edges with foil, reduce heat to 350 F and bake for an additional 45 minutes.
  3. 3 of 3 Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.
Nutrition Information for pumpkin surprise pie
Servings Per Recipe: 12
Per Serving: 14 g Fat, total, 24 g carb., 7 g sat. fat, 100 mg chol., 209 mg sodium, 6 g pro., 242 kcal cal., 1 g fiber
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 11/16/2018