Cream Cheese Pumpkin Pie

You might not be able to cook a 20 lb. turkey in the galley, but this pumpkin pie will provide a taste of home for the holidays if you’re traveling offshore or out of the country and want a little Thanksgiving fix.

Pumpkin filling:
1 small can (1¼  to 1½  cups) pumpkin
½  c. sugar
1 tsp cinnamon*
½  tsp ginger*
¼  tsp nutmeg*
¼  tsp cloves*
2 beaten eggs
1 C evaporated milk or light cream
mix all ingredients thoroughly
* 2 tsps of pumpkin pie spice can be used instead of measurements of each individual spice

Cheese filling:
1  8oz. bar cream cheese, softened
¼  C sugar
½  tsp vanilla
1 egg, beaten
mix well

For a layered 2-filling pie, simply spread the cheese mixture in the bottom of a 9″ pie crust and pour the pumpkin mixture on top.

For a marbled 2-filling pie, pour the pumpkin filling into a 9″ pie crust and then drop spoonfuls of the cheese mixture here and there and marble the two by drawing the blade of a knife back and forth through the dollops. It is important that the cream cheese be soft when you make that mixture; otherwise, it will not marble easily with the more liquid pumpkin filling.

Bake at 350 until set, about an hour. Makes one 9″ pie.

Courtesy of www.midcoast.com.

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