cream cheese

BUTTERSCOTCH PUMPKIN PIE

BUTTERSCOTCH PUMPKIN PIE

BUTTERSCOTCH PUMPKIN PIE

 

Ingredients:

Crust:
1  refrigerated pie crust, softened as directed on box

Filling:
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
1 cup heavy whipping cream

Butterscotch Cream:
1 package (3 oz) cream cheese, softened
2 1/2 cups frozen (thawed) reduced-fat whipped topping
1/4 cup butterscotch instant pudding and pie filling mix

Garnish:
1/2 cup heavy whipping cream
1 tablespoon white chocolate instant pudding and pie filling mix
1 teaspoon vanilla
Pecan halves, if desired

 

 

 

 

Directions:

Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST.
In large bowl, beat filling ingredients with whisk until thoroughly combined. Pour into crust-lined pan. Bake 20 minutes. Reduce oven temperature to 400°F. If necessary, cover crust edge with strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Refrigerate at least 1 hour or until cold.
In medium bowl, beat cream cheese with electric mixer on medium speed until creamy. Add whipped topping and butterscotch pudding mix; beat until smooth and creamy. Spread over filling.
In chilled small bowl, beat 1/2 cup whipping cream, the dry white chocolate pudding mix and vanilla with electric mixer on high speed until stiff peaks form. Fill pastry bag with cream mixture; pipe around edge and center of pie. Garnish with pecan halves.
Store covered in refrigerator.

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Pumpkin cream cheese muffins

Pumpkin cream cheese muffins

Pumpkin cream cheese muffins

 

Ingredients

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp pumpkin pie spice

1 1/2 cups pumpkin puree

1/4 cup butter, melted/cooled

1 tsp vanilla extract

1 egg

 

CREAM CHEESE FILLING

4 oz cream cheese, softened

1/2 tsp vanilla extract

1 tsp flour

2 tbsp sugar

1 tsp milk

 

 

 

 

 

 

Directions:

Preheat oven to 350 degrees and line a muffin tray with liners or cooking spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.

In a separate bowl, combine the pumpkin, melted butter, vanilla extract, and egg.

Combine the wet mixture with the dry mixture and stir until just combined.

Fill muffin liners with batter about 3/4 full.

To make cream cheese filling: Place all ingredients into a bowl and combine.

Using a piping bag or Ziploc bag with corner tip cut off, add a dollop of cream cheese mixture to the muffin cups. *It will sink slightly into batter.

Place muffin tray into preheated oven to bake for about 18-20 minutes.

Remove from oven and allow to cool 2-3 minutes before removing from tray.

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