Cream Cheese Pumpkin Pie

• Vegetarian

• Produce

  • 1 1/2 cups Pumpkin puree

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 19 tbsp Carnation evaporated milk

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 2 tbsp Corn starch
  • 1/2 cup Granulated sugar
  • 1/4 cup Powdered sugar
  • 1/2 tsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Vanilla
  • 1 Whipped cream

• Drinks

  • 3 tbsp Ice water

• Dairy

  • 1 stick Butter
  • 1 package Light cream cheese

Found on thereciperebel.com

Description

Ingredients

• 1 ¼ cup all-purpose flour
• ½ tsp salt
• 1 tsp sugar
• 1 stick (1/2 cup) butter, cold, cubed
• 3-4 tbsp ice water
• 1 package light cream cheese, room temperature
• 3 tablespoons Carnation Evaporated Milk
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• ½ cup granulated sugar
• 2 tablespoons corn starch
• 1 large egg
• 1 cup Carnation evaporated milk
• 1½ cups pumpkin puree
• ½-1 teaspoon pumpkin pie spice (to your tastes)
• Whipped cream

Directions

• Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
• Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
• Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate youre baking it in. Place in pie plate, press down and trim the edges.
• Bake for 15-20 minutes until golden brown and set aside to cool.
• In a large bowl beat cream cheese until smooth. Add evaporated milk, sugar and vanilla and beat until combined.
• Spread over cooled crust and refrigerate.
• In a medium saucepan, combine sugar, corn starch, egg, 1 cup evaporated milk, pumpkin puree and pie spice with a whisk until completely smooth.
• Cook over medium heat, whisking frequently, until slightly thickened (mixture is pretty thick to begin with) -- about 6-8 minutes. Strain if necessary (see note above).
• Cool 5 minutes before spreading over cream cheese layer. Press a piece of wax paper on top of the pudding and refrigerate until chilled and set, at least 4 hours.
• Serve with whipped cream.