Sausage Soup Pumpkin Pie Thanksgiving 2014 145

Cheesecake Pumpkin Pie

I have never purchased frozen pie shells before. After finding an old recipe in my grandmothers recipe box that called for an unbaked pie shell it made me realize that I don’t always have to make crust from scratch. And that some people just don’t have the time. With that said, I decided to trial this pie using frozen pie crust. While searching for it at Albertson’s, it was 2 days prior to Thanksgiving and all the pie crusts were sold out or completely broken. The only ones left were Crave Gluten Free 9” Pie shells that came two to a package for $3.99. Why not?

Servings	Prep Time
12 people	15 minutes

Cook Time	Passive Time
1 hour, 10 minutes	1 hour

Servings	Prep Time
12 people	15 minutes

Cook Time	Passive Time
1 hour, 10 minutes	1 hour

Cheesecake Pumpkin Pie

Servings	Prep Time
12 people	15 minutes

Cook Time	Passive Time
1 hour, 10 minutes	1 hour

Servings	Prep Time
12 people	15 minutes

Cook Time	Passive Time
1 hour, 10 minutes	1 hour

Ingredients

2 x 9" Pie Crusts
1 x 8 oz. Cream Cheese softened
1/4 cup sugar
1/2 tsp. vanilla
1 x 30 ounce Pumpkin Pie Mix
1 cup evaporated milk

Servings: people

Instructions

In a large bowl, blend the cream cheese, sugar, and vanilla on medium speed until smooth. Add 1 egg and mix well.
Pour cream cheese mixture into unbaked frozen pie shells or homemade pie shells and chill for one hour.
Meanwhile, in a large bowl add in the two remaining eggs. Brush the edge of the crust with some of the egg and then combine pumpkin pie filling and evaporated milk. Blend until smooth. Carefully split the mixture in half by spooning the pumpkin mixture over the cream cheese layers.
Bake at 450 for 10 minutes then reduce the heat to 350 and continue baking for 1 hour or until knife inserted in the center comes out clean. Makes 2 pies and serves 12-16 guests