Pumpkin Surprise Pie

From the Kitchen of Cheryl Qualls

Ingredients

  • Pie crust to make a double-crust pie (homemade or store-bought)
  • Cream cheese layer:
    • 1 package (8 oz) cream cheese, at room temperature
    • 1/3 cup granulated sugar
    • 3/4 teaspoon vanilla extract
    • 1 egg
  • Pumpkin layer:
    • 1 cup pumpkin puree (not pie filling)
    • 3/4 cup evaporated milk
    • 1/2 cup packed light-brown sugar
    • 2 eggs
    • 1 1/2 teaspoons pumpkin pie spice
    • 1/4 teaspoon salt
    • 1 egg, beaten with 1 teaspoon water

Directions

  1. Heat oven to 400. Fit 1 piecrust into a 9 inch pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1-inch star shaped cookie cutter, cut out 50 stars; place ib a baking sheet and refrigerate until ready to use.
  2. Cream cheese layer: In a medium-size bowl, beat cream cheese, sugar, vanilla and egg until smooth. Spread evenly into the bottom of piecrust.
  3. Pumpkin layer: In a large bowl, beat pumpkin puree, milk, brown sugar, eggs, pie spice and salt until smooth. Using a ladle, gently spoon pumpkin mixture over cream cheese mixture.
  4. Brush edge of pie with egg-water mix. Overlap pastry stars around edge. Brush stars lightly with egg-water mix. Bake at 400 for 15 minutes. Cover edges with foil, reduce heat to 350 and bake for an additional 45 minutes.
  5. Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.
  6. Weight Watchers: 1/12 th of this pie is 6 points.

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Copyright © 2006 by Cheryl K. Qualls. Last updated 17-Dec-2006. All rights reserved.