Tuesday, October 22, 2013

Pumpkin Cheesecake Pie

2 cups pumpkins
1 cup flour
1/2-1 cup sugar
1/2-1 cup cream cheese softened
3-4 tablespoons cinnamon
3-4 tablespoons nutmeg
1 teaspoon baking powder
1 tablespoon milk (if needed)
2 cups flour sifted CRUST
1 teaspoon salt CRUST
2/3 cup Crisco shortening CRUST
6 tablespoons ice water (more if needed) CRUST
1 tablespoon cinnamon CRUST
1/2 cup sugar CRUST


Mix all ingredients until thick and moist. Refrigerate until ready to use. When ready to use, roll out on lightly floured surface with lightly floured rolling pin. Place in greased pie plate and cut excess edges.


You may need more or less of each ingredient depending on taste and texture - use your own judgement.

Mix all ingredients until well blended. Place into pie crust and smooth top.

Bake at 425 degrees F for 30-40 minutes.

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