Pumpkin Cheesecake Pie

 

Pumpkin Cheesecake Pie

Ingredients

·         1 Deep dish pie shell (I used 2 small premade pecan pie crusts)

·         15 oz can of pumpkin puree

·         8 oz cream cheese softened

·         1/2 cup white granulated sugar

·         1/2 cup brown sugar

·         1 tsp cinnamon

·         1/2 tbsp pumpkin pie spice mix

·         1/8 tsp salt

·         2 large eggs

·         1/2 cup heavy cream

·         1 tsp vanilla

Instructions

1.                  Preheat the oven to 350.

2.                  Beat cream cheese and sugar until smooth (about 2 minutes).

3.                  Add pumpkin puree and dry spices, beat until well blended.

4.                  Add eggs, heavy cream and vanilla. Beat well.

5.                  Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)

6.                  Pour filling into the pie shell and make sure it's spread evenly.  (Don't overfill the pie shell. There will be a little bit of pie filling left over.)

7.                  Bake for 40-45 minutes (it will be a little jiggly in the middle but set at edges).

8.                  Turn off the oven and open the oven door half way. Let pie sit in the oven for about 10 minutes before taking it out.

9.                  Cool pie to room temperature and refrigerate for at least 4 hours. 

10.             Serve it cold.