PUMPKIN PIE, SWEET CREAM CHEESE
Use this one to fill the pate sucree crust or the chocolate wafer crust.
12 ounces cream cheese
- ½ cup pumpkin puree
- 2 large eggs
- 1 cup brown sugar or maple sugar
- ½ teaspoon orange zest, minced
- 1 cup confectioner’s sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground coriander
Process all the filling ingredients in food processor until smooth. Roll out pastry and lay into 9 inch pie plate, tart pan or cake pan. Fill to ¾ inch of top. Cut at one inch intervals down to the filling. Fold into center on top of filling creating a pattern. Bake at 424 for 15 minutes on bottom shelf to brown crust. Reduce temperature to 375 and move pie up onto sheet pan to middle of oven for 30-40 more minutes or until pie is set. Cool completely before removing from pan or serving.