Tuesday, November 20, 2012

Pumpkin Cream Cheese Pie

Scripture to Live By:
 For everything God created is good, and nothing is to be rejected if it is received with thanksgiving,
1 Timothy 4:4

Let us come before him with thanksgiving and extol him with music and song.

Psalm 95:2

Be anxious for nothing, but in everything by prayer and supplication, with thanksgiving, let your requests be made known to God;

Philippians 4:6

Recipe Post:


I found this recipe in Better Homes and Gardens New Baking 
Book.  It looked so good.  It is a combination of three of my favorite pies. (Pumpkin, cheesecake, and pecan) So it was a must that I make it for our Thanksgiving Dinner at church.  After making it and trying it, I thought I would share it with you in time for you to make it for your Thanksgiving meal as well.




Pastry for single pie crust.
    1 1/4 cup all-purpose flour
       1/4 teaspoon salt
       1/3 cup shortening
       4-5 tablespoons cold water
In a medium mixing bowl blend first 3 ingredients with a pastry blender.
Add the water, 1 tablespoon at a time until all the dough is moistened. form into a ball.
Flatten the dough on a lightly floured surface.  Using a rolling pin begin at the center of the dough and work outward, until you have about a 12 inch circle.  Transfer to 9 inch pie plate.  Pinch edges all the way around the plate.  Trim off excess dough. Set aside until ready to add filling.

Cream Cheese filling you will need:
1 8 ounce package cream cheese, softened
1/4 cup of granulated sugar
1/2 teaspoon vanilla
1 slightly beaten egg
Put in a mixing bowl and beat on low speed until smooth.  Chill in refrigerator for approximately 30 minutes.  Then spoon onto your pastry crust.

Pumpkin Filling
11/4 cups of canned pumpkin
2 beaten eggs
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon'
1/4 teaspoon salt
1/4 teaspoon ground nutmeg


Mix all of the above ingredients in mixing bowl and then add
1 cup evaporated milk





After blending well pour this mixture very gently over the cream cheese mixture that is in the pastry shell.
 Bake at 350 degrees for 50 minutes.  (If edges of crust tends to brown to quickly on your pies put foil on the edges for the first 25 minutes then remove for the next 25 minutes)

While pie is bake mix up your topping.


Pecan Topping
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, softened

Sprinkle over the pie and bake for an additional 10-15 minutes or until a knife inserted near the center comes out clean. 







Cool one to two hours on rack.






Now it is ready to serve, without or with cool whip topping, it is delicious. 

Blessings to you this Thanksgiving.  May your hearts be filled with gratitude for the one who created you and who sustains you day by day.   The one  who has promised to supply all our need according to His riches in glory by Christ Jesus.



Parties I Link Up To:
w-t-fab - Sunday
InLinkz.com

13 comments:

  1. Oh my goodness! My 2 best desserts together. I'm drooling. Thank you for sharing. Pinned it.

    We may have met by chance...but we become friends by choice.
    http://simpleesue.com/try-one-new-recipe-a-week-german-apple-puff-pancake

    ReplyDelete
  2. Thank you for viewing my post. Glad you liked my Pumpkin Cream Cheese Pie. Hope you will make it sometime. Happy Thanksgiving. Blessings, Jo-Ann

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  3. Gosh does this look delicious! I'd love for you to share this at Tuesday's Table for the Holidays - http://zentmrs.blogspot.com/2012/11/tuesdays-table-holiday-ideas.html

    ReplyDelete
    Replies
    1. Thank you so much Susan for viewing my Pumpkin Cream Cheese pie. I so appreciate it and that you would leave a comment. I went to your blog to but your Tuesday Table for the Holidays was close. Thank you for the invitation. Blessings to you, Jo-Ann

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  4. This sounds wonderful, Jo-Ann! Thanks for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! :)

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    Replies
    1. Thank you so much Jamie. I really like your sight. Thank you for sharing. Blessing to you today. Hope all is well with you, Jo-Ann

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  5. Replies
    1. Thank you Janet, for taking the time to comment on my Pumpkin Cream Cheese Pie. Hope you will try it sometime. Blessings, Jo-Ann

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  6. That looks so good. I have everything except for eggs because my chickens have quit laying. :( Otherwise I'd make it right now!

    ReplyDelete
    Replies
    1. If I was close by I would bring you some eggs so you would have everything you need to bake this pie. Thank you for your comment. Blessings to you, Jo-Ann

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  7. If nothing else, this pie is GORGEOUS! You are really good at making pretty pie shells!
    Hope it tasted yummy!

    hugs x
    Crystelle

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  8. The three best desserts ever, wrapped up in to one pie! What could be better? Thanks for sharing with us for Tasty Tuesday over at aletteredlife.blogspot.com!

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  9. Your pie looks delicious. I have a super giveaway going on duriing Merry Merry Munchies at Dining With Debbie. I would love for you to come link up. The linky is now up for this week's entry. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-3-baked.html

    ReplyDelete

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