Preparation / Directions:
PIE CREAM CHEESE CRUST
1 1/3 Pound Lorna Doone Cookies
5 oz Melted Butter
Grind cookies up fine and mix together with melted butter until mixture is well blended.
Spray 12-inch spring form pan with coating and firmly press, sides and bottom as evenly possible about 1/2 inch from the top.
PUMPKIN MIX
1 Pound of Pumpkin
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1/4 Teaspoon ground all Spice
In a mixing bowl, whisk pumpkin mix and spices until smooth, set aside
CREAM CHEESE MIX
2 Pound soft Cream Cheese
1 Pound White Sugar
4 oz Vanilla
Mix all ingredients with the cream cheese until smooth
Pumpkin cream cheese mix
Mix all of the pumpkin mix with 1/2 of the cream cheese mix
Pour remaining cream cheese mix into the cream cheese piecrust, smooth out. Pour pumpkin cream cheese mix in next. Smooth over.
Bake in a pre-heated oven at 300 degrees for 50-60 minutes. Cool pie at room temperature for 45 min. When cool, cover with plastic and freeze.
Cream cheese pie topping
Handwhip the following ingredients until smooth 1-1/2 pounds of sour cream
Pull frozen pie from freezer and spread the mix onto pie.
Bake at 350 degrees for approximately 8 minutes in a pre-heated oven.
Sprinkle with cinnamon.
Cool. Cut and serve...
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