The Culinary Ventures of Gavin and Haleigh Burgon
We, Gavin and Haleigh, thoroughly enjoy cooking together! We work as a pretty good team experimenting and attempting new things. However, as time has gone on, we cannot seem to remember what we’ve made, which dishes we loved, and where on earth we found the recipes, thus, we have decided that it is imperative that we compile the things we enjoy in one place: here, on our blog. We will try to take a picture of everything we make and are happy to share these recipes with anyone who would like to try them. Bon appétit!

Friday, November 26, 2010

Pumpkin and Cream Cheese Filling Pie

1 9-inch pie shell
1 8-ounce package cream cheese
1 egg
½ Cup sugar
1 teaspoon vanilla
---
2 eggs slightly beaten
½ teaspoon salt
1 ¾ Cup pumpkin
1 teaspoon cinnamon
¼ teaspoon cloves
1 2/3 Cup evaporated milk or light cream
¾ Cup sugar
½ teaspoon ginger

Beat cream cheese, egg, sugar, and vanilla until light and fluffy. Spread cheese mixture in bottom of uncooked pie shell.
Blend together the pumpkin with the rest of the ingredients and ladle carefully over the cream cheese to form a second layer. Bake at 425 for 10 minutes then at 350 for about 30 minutes or until knife inserted in center comes out clean. (I used a little bigger pan, maybe 10 inches, and had to add about 15 minutes. Time completely depends on your oven, check often.)
If you wish, serve cooled pie with whipped cream and sprinkles of crushed peanut brittle.
Posted by at
Labels:

1 comment:

Subscribe to: Post Comments (Atom)