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Ingredientes
- 1 1/2 c. Flour
- 2 Tbsp. Plus 1 c. granulated sugar, (divided)
- 3/4 tsp Plus 1/2 tsp. salt, (divided)
- 6 Tbsp. (3/4 stick) plus 1/2 c. (1 stick) unsalted butter (divided)
- 6 Tbsp. Solid vegetable shortening
- 1/4 c. Cool water
- 2 pkt (8 ounces each) cream cheese
- 2/3 c. Powdered sugar
- 1 tsp Vanilla extract
- 2 c. Canned pumpkin, (1 lb.)
- 3 x Large eggs
- 1 1/2 tsp Grnd cinnamon
- 3/4 tsp Grnd nutmeg
- 1/2 tsp Grnd cloves
- 2 c. Whipping cream, (divided)
Direcciones
- To make crust: In small bowl, combine flour, 2 Tbsp. sugar and 3/4 tsp. salt. Cut in the 6 Tbsp. butter and the shortening till mix resembles coarse crumbs. Stir in cool water, mixing only till combined.
- Roll out on floured board to fit 10-by-2-inch deep fluted French tin with removable bottom. Crust should extend about 3/4 inch over top. Fold dough back down inside pan, fluting edges. Set aside. To make cream cheese layer: Soften cream cheese and remaining 1/2 c. butter in microwave oven. Put in mixing bowl with powdered sugar and vanilla. Beat till smooth with electric mixer. Spread cheese mix into bottom of unbaked crust. Set aside while making pumpkin filling.
- To make pumpkin filling: Combine pumpkin, Large eggs, remaining 1 c. sugar, remaining 1/2 tsp. salt, cinnamon, nutmeg, cloves and the 1 c. cream.
- Beat with electric mixer till smooth. Pour over cheese mix in unbaked pie shell.
- Bake at 350 degrees 1 hour and 15 to 20 min or possibly till knife inserted into center comes out clean. Cold completely, then chill. When ready to serve, whip remaining 1 c. cream and spread over cooled pie.
- Makes 8servings.
- Note: To make regular pumpkin pie, omit cream cheese layer. Use a regular 9-inch pie tin with fluted edges. Pour in pumpkin filling and bake as above.
