Spiced Pumpkin Cheesecake Pie

📝 Ingredients

• 1 (8-oz.) pkg. cream cheese, softened
• 3/4 cup packed brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 3 eggs
• 1 cup canned or mashed cooked pumpkin
• 1 cup milk
• 1 tsp. vanilla
• 1 recipe Baked Pastry Shell
• Whipped cream (optional)
• Baked Pastry Shell
• 1 1/2 cups all-purpose flour
• 1/4 cup cold butter, cut up, or shortening
• 1/4 to 1/3 cup water

👨‍🍳 Instructions

1. Preheat oven to 375°F. For filling, in a medium bowl beat cream cheese with a mixer on medium 30 seconds. Beat in brown sugar, cinnamon, ginger, nutmeg, and 1/2 tsp. salt. Add eggs, one at a time, beating well after each addition. Stir in pumpkin, milk, and vanilla.
2. Place Baked Pastry Shell on center oven rack. Carefully pour filling into shell. Lightly cover edges of crust with foil. Bake until a knife inserted halfway between center and edge of filling comes out clean, 45 to 50 minutes.
3. Cool on a wire rack 1 hour. Chill at least 3 hours or up to 12 hours. If you like, top with whipped cream and additional nutmeg. Cover and store in the refrigerator up to 3 days.
4. Baked Pastry Shell
5. Preheat oven to 450ºF. In a medium bowl stir together flour and 1/2 tsp. salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.
6. Sprinkle 1 Tbsp. of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening mixture, gradually adding water until mixture begins to come together. Gather pastry into a ball, kneading gently just until it holds together.
7. On a lightly floured surface, slightly flatten pastry. Roll into a 12-inch circle. Fold pastry circle into fourths and transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching it.
8. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge; crimp edge as desired. Prick bottom and sides of pastry in plate with a fork.
9. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake until golden, 6 to 8 minutes more. Cool on a wire rack.