Pumpkin Surprise Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 12
ingredients
- 1 (15 ounce) package ready-to-roll pie crusts or (15 ounce) package homemade pie crusts, for double-crust pie
- 1 (8 ounce) package neufchatel cheese, at room temperature
- 1⁄3 cup granulated sugar
- 3⁄4 teaspoon vanilla extract
- 1 egg
- 1 cup pumpkin puree
- 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 teaspoon water
directions
- Heat oven to 400 degrees. Fit 1 pie crust into a 9" pie plate and crimp edges. Refrigerate until ready to fill. Unroll second crust. Using a 1" star cookie cutter, cut out 50 stars; place on baking sheet and refrigerate until ready to use.
- Cream cheese layer: In a medium bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Spread evenly into bottom of pie crust.
- 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.
- Brush edge of pie with egg-water was. Overlap pastry stars around edge. Brush stars lightly with egg-water wash. Bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees and bake for and additional 45 minutes.
- Cool pie completely on rack. Refrigerate until completely chilled. Before slicing, leave out for 30 minutes.
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