Pumpkin Cheesecake Pie



A tasty dessert ... two wonderful flavors!Cream cheese swirls are a great addition to a funky pumpkin pie. 
 
* Ingredients  :

° 1/2 . (1 crust) Pillsbury ™️ Refrigerated Pie Crust
° 250 ml (1 cup) of sugar
° 45 mL (3 tbsp.) allpurpose flour
° 1 1/2 pkg (250 g) cheese cream, soft (375 g total)
° 5 ml (1 tsp)  cinnamon ground
° 1/4 tsp (1 ml) nutmeg
° 1/4 tsp (1 ml) ginger
° 1/4 teaspoon (1 ml) ground cloves
° 3 eggs
° 1 can (14 oz / 398 mL) pumpkin (no pumpkin pie mix) (about 1 3/4 cups)
° 15 ml (1 tbsp.) Milk

* Steps

1
Preheat oven 175 ° C (375 ° F). Placing crust in a 23-cm (9-inch) glass pie plate following pack instructions for filled pie crust. Baking about 8 min 
2
In bowl, beat sugar, flour / cream cheese with mixer on low speed to smooth; reserve 125 ml (1/2 cup) in small bowl. Adding rest ingredients, except milk, to cheese cream mix. Beat on medium speed, scraping bowl constantly, until mixture is smooth. Pour into the crust.
3
Stiring milk to reserved cream cheese mix. Placing on top of  pumpkin mix .Cutting cream cheese & pumpkin mix with an S-shaped curve knife in one motion to achieve a marbled impact . Turning pie plate quarter turn & start over.
4
Covering edge crust with 2 to 3 inches foil to excessive prevent browning; removing foil for last 15 min cooking. Bake 35 to 45 minutes, or until knife inserted in center comes out clean. Let cool for 30 minutes. Covering & refrigerate at least 4 h  before serve . Covering & store in refrigerator.

Enjoy !


 

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