PUMPKIN-CREAM CHEESE PIE WITH COOKIE CRUST

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20 min Prep
5 hr 45 min Total
Pie Iconb
8 Servings

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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
  • Small check mark in a circle icon1 1/2 cups lightly packed crushed shortbread cookies with pecans (16 cookies)
  • Small check mark in a circle icon3 tablespoons Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3 tablespoons butter or margarine, melted
    Filling
  • Small check mark in a circle icon1 cup sugar
  • Small check mark in a circle icon3 tablespoons Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 package (8 oz) cream cheese, softened
  • Small check mark in a circle icon1 package (3 oz) cream cheese, softened
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/4 teaspoon ground nutmeg
  • Small check mark in a circle icon1/4 teaspoon ground ginger
  • Small check mark in a circle icon1/4 teaspoon ground cloves
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon1 can (15 oz) pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon1 tablespoon milk
Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.