By now you know My Man’s sister Amy has some of the BEST recipes around. Remember her ridiculously good Pumpkin Muffins I posted here last week? Yeah, well now she’s sharing this Pumpkin Custard Cream Cheese Pie just in time for Thanksgiving! You guys, it’s the BEST pumpkin pie ever! Enjoy, my friends . . . .
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of 7 make pie crust using this method. Super easy! I’ve taught classes using this method. Seriously! EVERYONE can make pie crust! Trust me!
spoonfuls around the edge of the pie…a great tip from a caterer friend of mine!)
Divide cream cheese mixture between 2 baked, cooled pie crusts. Spread evenly in the bottom of each pie crust. Next carefully spoon pumpkin custard into each pie. In order to keep the cream cheese filling from smashing up and out of the pie crust, use small spoonfuls at a time…dotting the cream cheese layer a little at a time until the cream cheese layer is covered and the pie is full.
Pumpkin Custard Cream Cheese Pie
Pumpkin Custard Filling
Cream Cheese Layer
separate bowl beat the other part of whipped cream with remaining 2 Tbsp sugar and instant vanilla pudding powder until pudding powder is disolved. (The pudding powder mixed with the whipped cream keeps the whipped cream nice and stiff instead of floppy over time…if you want to use it to decorate the top of the pie….if you don’t want to decorate, just drop in spoonfuls around the edge of the pie…a great tip from a caterer friend of mine!)
*This post may contain affiliate links. All ideas and opinions are my own.