2 1/2 cups butter.
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons salt
1 egg
1 1/4 cups pumpkin puree
1 cup water
6 (8 ounce) packages cream cheese
1 1/2 cups white sugar
1 teaspoon ground nutmeg
2 1/2 cups water
1 teaspoon cornstarch
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, white sugar and vanilla. Beat with an electric mixer or hand mixer for about 15 minutes, repeating with pumpkin and water, mixing just until blended. Pour mixture into a 9 inch springform pan.
In a large bowl, combine cream cheese, sugar, nutmeg and water. Mix until the cream cheese is completely incorporated. Spread mixture evenly into the crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until filling is set. Cool completely and refrigerate overnight.
Stir cream cheese mixture into pumpkin mixture. Increase the amount of sugar and cream cheese in the pan, if desired.
Pour whipped cream over pie, spreading mixture evenly. Chill overnight before serving.
Made this pie but had to bake something special, smelled so wonderful while doing this, could have been me. Rather than using the SPICIES, I used a pound of REAL pumpkin. About half of what it said on the tin. A delightful, easy pie! THANKS for the recipe!
This pie was ok. I had to make 8 of them because they were too short, but it was still enjoyable. I used my pumpkin pie wheel and they turned out perfect. By the time I was ready to serve my guests, I realized I forgot to add the pumpkin pie mix and they left a little lump in the center of my rim. Luckily, this is very easy to remedy (unless you put the pie pan in the freezer for too long, in which case it will not turn out right). In the meantime, I will be making these at least once a week. YUM!
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