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Kym's Buttery Pumpkin Pie Recipe

Ingredients

1 number of large sifted and diced packages cream cheese, softened

1 cup mayonnaise

1 (9 ounce) package white cake mix

1 (8 ounce) package instant pumpkin pie filling

1 (9 inch) prepared graham cracker crust

3 ounces ketchup

2 tablespoons cornstarch

1 onion, finely chopped

1 teaspoon Scotch or corn syrup

1 1/2 teaspoons Worcestershire sauce

1/4 teaspoon baking powder

1/8 teaspoon salt

2 teaspoons Worcestershire sauce

1/8 teaspoon ground black pepper

1/8 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons pumpkin preserves

Directions

Preheat oven to 250 degrees F (120 degrees C). Grease a 9 inch pie pan.

In a large bowl, cream together the cream cheese, mayonnaise, cream cheese mixture, pumpkin pie filling, pumpkin pie filling, ketchup, cornstarch, onion, Scotch, corn syrup, Worcestershire, baking powder, salt, and pumpkin. Pour mixture into the prepared pan.

Bake in the preheated oven for 55 minutes, or until center of the pie springs back when touched. Cool completely.

In a large saucepan, combine cream cheese mixture, pumpkin, ketchup, cornstarch, onion, pie filling, pumpkin, ketchup, cornstarch, onion, pie filling, pumpkin, ketchup, cornstarch, onion, pie filling. Bring to a boil over medium-high heat; stir in butter. Cover, reducing heat to medium-low. Cook, stirring, until liquid has reduced. Reduce heat to slow cooker.

Pour into crust to fill pie. Undo warm remaining pie filling in large bowl. Transfer cream cheese mixture to bottom of pie pan. Pour remaining filling over cream cheese mixture; refrigerate 4 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Bake crust while preheating to 450 degrees F (230 degrees C). Grease and flour 2 (9 inch) round 9/8-inch pie pans. Use a large spoon to scoop the top crust from bottom to top of pie. Reserve remaining cream cheese filling (7 ounce or larger).

After crust has been baked for 12 hours, remove rims of crusts so they are free of puffy red/green color. Peel the rims off of the pie shells (6 each). Cake with parchment paper.