Pumpkin Cream Cheese Pie with Pecan Shortbread Crust

Pumpkin Cream Cheese Pie with Pecan Shortbread Crust

Prep Time

15 minutes

Cook Time

60 minutes

Serves

 
Pumpkin Cream Cheese Pie with Pecan Shortbread Crust

Make this creamy, cheesecake-style pie to impress your family and friends.

This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.

Tips

Food Processor Method: Place crust ingredients in food processor container. Pulse until mixture resembles coarse crumbs.

Ingredients

  • CRUST:1 cup Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 2 tablespoons granulated sugar
  • 1/3 cup cold butter or margarine
  • 1/3 cup finely chopped toasted pecans
  • FILLING:12 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 can (15 ounces) pumpkin
  • 3 large eggs
  • 3 tablespoons Pioneer Original or Buttermilk Biscuit & Baking Mix
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 teaspoons milk

Preparation

  • 1 Combine 1 cup Pioneer Biscuit & Baking Mix and 2 tablespoons sugar; using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans.
  • 2 Press in bottom and up side of a 9-inch deep dish or a 10-inch pie plate. Bake at 350°F for 5 minutes.
  • 3 In mixer bowl, beat cream cheese and 1 cup sugar on medium speed until smooth. Reserve 1/2 cup cream cheese mixture. Add pumpkin, eggs, 3 tablespoons Pioneer Biscuit & Baking Mix, and spices to remaining cream cheese mixture; beat until smooth. Pour into crust.
  • 4 Stir milk into reserved cream cheese mixture; spoon 6 dollops on top of pumpkin filling. Run a knife through centers of dollops to form ring of heart shapes. Cover loosely with foil.
  • 5 Reduce oven temperature to 300°F and bake on lower oven rack for 60 to 75 minutes or until center is nearly set. Uncover and cool. Cover loosely; refrigerate at least 4 hours.

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