Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pie crust, single crust
8 Oz Cream cheese, softened
1/2 C Corn syrup, light
1 T Vanilla
1 C Pumpkin
2 Eggs
1/2 C Evaporated milk
1/4 C Sugar
1 1/2 T Pumpkin pie spice
1/4 T Salt
Prepare pie crust for filled one-crust pie using
9-inch pie pan. Flute edge. Heat oven to 325F. In
small bowl with mixer at medium speed, beat cream
cheese until light and fluffy. Gradually beat in half
the corn syrup and vanilla until smooth. Spread
evenly over bottom of pie crust-lined pan. In same
bowl combine pumpkin, eggs, remaining corn syrup,
evaporated milk, sugar, pumpkin pie spice and salt;
beat until smooth. Carefully pour over cream cheese
mixture in pie shell. With knife or small spatula,
swirl mixture to give marbled effect. Bake at 325F
for 45 to 50 minutes or until knife inserted halfway
between edge and center comes out clean. Cool
completely on wire rack. Store in refrigerator.
