Cream Cheese Pumpkin Pie Recipe
In a small bowl combine pecans butter and brown sugar.
Cream cheese pumpkin pie recipe. Spread over cooled crust and refrigerate. In a medium saucepan combine pumpkin sugar evaporated milk eggs corn starch and pie spice with a whisk until completely smooth. In a large bowl beat cream cheese until smooth.
Fold whipped topping into the pumpkin mixture until smooth. In a small bowl combine the cookie crumbs flour and butter. Pour over cream cheese layer.
Step 5 refrigerate pie until filling is set at least 4 hours. Pour on top of chilled cream cheese layer. In a small bowl beat the cream cheese confectioners sugar and vanilla until smooth.
Bake at 350 for 9 11 minutes or until lightly browned. Spread into pastry shell. Pour into prepared crust and spread into an even layer.
Pour into the pie crust. Cover edges loosely with foil. Mix cream cheese sugar egg and vanilla well.
In large bowl beat sugar flour and cream cheese with electric mixer on low speed until smooth. Pour into uncooked pie crust. Cool on a wire rack.