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:

Printable Recipe

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:

Think Tank

w-t-fab – Sunday

Between naps on the Porch,penny-pinching-party;I’m an Organizing Junkie;The Dedicated House; Beauty and Bedlam;Ginger Snap CraftsIt”s So Cheri

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