Recipes: Pumpkin Cream Cheese Pie with Pecan Shortbread Crust

• Prep Time:15 min
• Cook Time:60 min

 

Tagged:
cream cheese, milk, pecans, pie, pumpkin, spices,

Make this creamy, cheesecake-style pie to impress your family and friends.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.

Tips

Food Processor Method: Place crust ingredients in food processor container. Pulse until mixture resembles coarse crumbs.

 

Foodie Byte

Ingredients

CRUST:1 cup Pioneer Original or Buttermilk Biscuit & Baking Mix
2 tablespoons granulated sugar
1/3 cup cold butter or margarine
1/3 cup finely chopped toasted pecans
FILLING:12 ounces cream cheese, softened
1 cup granulated sugar
1 can (15 ounces) pumpkin
3 large eggs
3 tablespoons Pioneer Original or Buttermilk Biscuit & Baking Mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons milk

Preparation

Combine 1 cup Pioneer Biscuit & Baking Mix and 2 tablespoons sugar; using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans.
Press in bottom and up side of a 9-inch deep dish or a 10-inch pie plate. Bake at 350°F for 5 minutes.
In mixer bowl, beat cream cheese and 1 cup sugar on medium speed until smooth. Reserve 1/2 cup cream cheese mixture. Add pumpkin, eggs, 3 tablespoons Pioneer Biscuit & Baking Mix, and spices to remaining cream cheese mixture; beat until smooth. Pour into crust.
Stir milk into reserved cream cheese mixture; spoon 6 dollops on top of pumpkin filling. Run a knife through centers of dollops to form ring of heart shapes. Cover loosely with foil.
Reduce oven temperature to 300°F and bake on lower oven rack for 60 to 75 minutes or until center is nearly set. Uncover and cool. Cover loosely; refrigerate at least 4 hours.

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