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Pumpkin–Cream Cheese Pie |
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| Ingredients: |
1 pie shell
2 large eggs
1 (15-ounce) can pumpkin
1/4 cup orange liqueur (such as dry Curaçao or Grand Marnier)
1 teaspoon ground cinnamon
1/2 teaspoon table salt
1/2 teaspoon ground ginger
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1/4 teaspoon ground cardamom
1 cup evaporated milk, divided
3/4 cup plus 2 tablespoons granulated sugar, divided
4 ounces cream cheese, softened
1 1/2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
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| Procedures: |
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Prebake pie crust with package directions.
Whisk together eggs, pumpkin, liqueur, cinnamon, salt, ginger, cardamom, 3/4 cup evaporated milk, and 3/4 cup sugar in a large bowl until completely smooth.
Place cream cheese in a medium bowl; beat with an electric mixer on medium speed until smooth, about 1 minute.
Reduce speed to low; gradually add remaining 1/4 cup evaporated milk and remaining 2 tablespoons sugar until well combined and smooth, about 30 seconds.
Add flour and vanilla, beating until combined, about 15 seconds.
Pour pumpkin mixture into piecrust.
Dollop cream cheese mixture over top.
Gently swirl using a small spoon, scooping and lifting up some of the pumpkin filling to the top to help create a swirl.
Bake at 400°F for 15 minutes. With pie still in oven, reduce oven temperature to 350°F; bake at 350°F until filling is set around the edges but still just a bit jiggly in the middle, 35 to 40 minutes.
(Cover crust using aluminum foil if needed to prevent overbrowning.)
Remove pie from oven, and cool completely on a wire rack, about 2 hours.
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| Notes: |
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2024-12-26: Added to our cookbook.
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12/26/2024
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