It feels like it's been forever since I've had time to blog. So much has happened since Thanksgiving. My sister had emergency surgery on Monday to have her gallbladder removed. She is doing much better, but it was quite a saga for her. Then I had to attend an all day seminar for credits for my license (National Certified Counselor/Licensed Counselor), see the doc for a checkup and we have company tonight. Whew! Since this all started, I've been wanting to share a new recipe I tried over Thanksgiving. I've been getting a little tired of the same old pumpkin pie so I tried this one instead. Just a little twist on the old favorite! It was really good. Pumpkin with just a hint of tangy sweetness. The above photo is courtesy of Betty Crocker. I never got a chance to take a picture of our pie. It was gone that quick!
Cream Cheese Pumpkin Pie
1 package (8 oz.) cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla extract
1 egg (I used Egg Beaters)
1 9-inch pastry pie shell, unbaked
1 1/4 cups pumpkin puree
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, slightly beaten (again, Egg Beaters)
1 cup evaporated milk (I used skim/fat free)
Preheat oven to 350 degrees.
In a mixing bowl, combine cream cheese, 1/4 cup sugar, and vanilla extract; beat until light and fluffy. Beat in 1 egg; spread mixture in the unbaked pastry shell.
Combine pumpkin, 1/2 cup sugar, salt, cinnamon, ginger and nutmeg. Blend in the 2 beaten eggs and evaporated milk. Pour pumpkin mixture over cream cream cheese layer. Bake for about 65 minutes, or until set. Cool pumpkin pie thoroughly. Serve with whipped cream.
"I've learned there are three things you don't discuss with people: religion, politics and the Great Pumpkin."
-Linus from A Charlie Brown Thanksgiving