1 x Pie crust, single crust 2 ea Eggs
8 oz Cream cheese, softened 1/2 c Evaporated milk
1/2 c Corn syrup, light 1/4 c Sugar
1 ts Vanilla 1 1/2 ts Pumpkin pie spice
1 c Pumpkin 1/4 ts Salt
Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute
edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat
cream cheese until light and fluffy. Gradually beat in half the corn
syrup and vanilla until smooth. Spread evenly over bottom of pie
crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn
syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until
smooth. Carefully pour over cream cheese mixture in pie shell. With
knife or small spatula, swirl mixture to give marbled effect. Bake at
325F for 45 to 50 minutes or until knife inserted halfway between edge and
center comes out clean. Cool completely on wire rack. Store in
refrigerator.
Yields
8 servings