1 refrigerated or frozen pie crust
8 oz cream cheese, at room temp.
3/4 cup of sugar, divided
3 large eggs
1/2 tsp nutmeg
2 Tbl rum or 1 Tbl vanilla
1 1/4 cups pumpkin from a can
1 cup evaporated milk
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
Preheat oven to 350 degrees. Place refrigerated crust in a pie plate, fluting with fingers as shown or folded and pressed with thumb for edging. Or use my favorite brand, Marie Callendars frozen crust.Beat cream cheese, 1/4 cup of sugar, 1 egg, nutmeg and rum with a mixer until smooth. Spread evenly in prepared piecrust.
In a large bowl, stir together pumpkin, evap. milk, 2 eggs, 1/2 cup sugar, cinn, ginger, cloves and salt until thoroughly combined. Begin by pouring near the edge of the pie and slowly pour pumpkin mixture over cream cheese layer. Bake for 40 min. Remove crust shield and add steusel topping and bake for another 15-20 min, till crust is golden. Cool to room temperature. Chill and serve with Rum Whipped Cream. Serve that day or next. It's not as good after that.
Meanwhile, make streusel topping.1/4 cup packed brown sugar
2 Tbl flour
2 Tbl butter
1/2 cup pecan piecesCombine brown sugar and flour in a small bowl. Cut in butter with 2 knives or a pastry blender (if you read my blog, you'll want to buy one!) until mixture resembles wet sand. Stir in pecans.
Rum Whipped Cream:
1 cup whipping cream
2 Tbl sugar
1 tsp rum or vanilla
Beat with a mixer on high until soft peaks form.
Cooking tips:
- Serve that day or next. It's not as good after that.
- Make your own crust shield with aluminum foil. Fold the foil in half and cut a half circle out. Gently place over pie.
- Chill your glass or metal bowl before you beat the whip cream and it will go faster.
- Don't add until it's time to serve.
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