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Receta Irish Creme Pumpkin Pie

Name: Irish Creme Pumpkin Pie
Ingredients: 1 x 9-inch deep dish pie crust (you own or possibly frzn); 1 x Egg, slightly beaten; 1 c. Pumpkin; 2/3 c. Sugar; 1 tsp Grnd cinnamon; 1 tsp Vanilla; 3/4 c. Evaporated lowfat milk; 8 ounce Cream cheese at room temp; 1/4 c. Sugar; 1 x Egg; 1 tsp Vanilla; 1 Tbsp. Baileys Irish Creme

de Global Cookbook

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Ingredientes

1 x 9-inch deep dish pie crust (you own or possibly frzn)
1 x Egg, slightly beaten
1 c. Pumpkin
2/3 c. Sugar
1 tsp Grnd cinnamon
1 tsp Vanilla
3/4 c. Evaporated lowfat milk
8 ounce Cream cheese at room temp
1/4 c. Sugar
1 x Egg
1 tsp Vanilla
1 Tbsp. Baileys Irish Creme

Direcciones

Preheat oven to 400D.
For Pumpkin filling, combine all ingredients till well blended and smooth.
Set aside. For Creme filling, whip together cheese and sugar till smooth.
Add in egg and whip till well incorporated. Add in vanilla and Irish creme, blend till smooth.
To assemble: Pour half of the pumpkin mix into the pie shell. Spoon half of creme mix on pumpkin. Repeat with remaining filling. Gently swirl a knife through to create a marble effect. Bake at 400 for 30 min. Reduce the temp to 350D and cover edges of crust if browning too fast. Bake for another 30 min. Pie should be puffy in the middle and may have one or possibly two cracks on top. Remove from oven and cold completely. It can be chilled and whipped cream smoothed over the top.