Pumpkin-Cream Cheese Pie with Cookie Crust

Name: Pumpkin-Cream Cheese Pie with Cookie Crust
Prep time: 20 min
Total time: 5 h 45 min
Yield: 8
Ingredients: 1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies); 3 tablespoons Gold Medal™ all-purpose flour; 3 tablespoons butter or margarine, melted; 1 cup sugar; 3 tablespoons Gold Medal™ all-purpose flour; 1 package (8 oz) cream cheese, softened; 1 package (3 oz) cream cheese, softened; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 3 eggs; 1 can (15 oz) pumpkin (not pumpkin pie mix); 1 tablespoon milk

20 Minutes Prep5 Hours 45 Minutes Total
8 Servings
510 Calories per Serving

Baked in a pecan-shortbread crust, this blend of cream cheese, pumpkin and spices is easy to put together and even easier to eat!

Ingredient List

Pecan Shortbread Cookie Crust

1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, melted

Filling

1 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1 package (8 oz) cream cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk

Preparation

Heat oven to 375°F. In medium bowl, mix all crust ingredients until crumbly. Press firmly on bottom and side of ungreased 9-inch glass pie plate. Bake about 12 minutes or until light golden brown.
In large bowl, beat sugar, 3 tablespoons flour and both packages of cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup. Add all remaining filling ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
In small bowl, mix reserved 1/2 cup cream cheese mixture and the milk. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion. Turn pie plate one-fourth turn and repeat. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 35 to 40 minutes or until knife inserted in center comes out clean, removing foil for last 15 minutes of baking. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store in refrigerator.

Tips

There’s really no need to garnish this stunning marbled pie, but if you can’t resist, just add a dollop of whipped cream, a chocolate leaf or an edible flower.
Put a slightly different spin on this pumpkin delight by using a store-bought graham cracker crumb crust instead of the cookie crumb crust you make yourself.

Nutrition Information

Servings: 8

Serving size: 1 Serving

Amount per serving (Calories ): 510

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	30 g	% Value not available
Saturated Fat	15 g	% Value not available
Cholesterol	140 mg	% Value not available
Sodium	240 mg	% Value not available
Total Carbohydrate	55 g	% Value not available
Dietary Fiber	2 g	% Value not available
Protein	9 g	% Value not available
Vitamin D	Value not available	0%
Calcium	Value not available	6%
Iron	Value not available	14%
Potassium	220 mg	% Value not available
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.