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Elegant Pumpkin Pie Recipe

Elegant Pumpkin Pie Recipe photo by Taste of Home

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Here’s the easiest pumpkin pie you’ll ever bake. In fact, why not prepare two? Refrigerated pie pastry, pumpkin pie filling and convenient cheesecake filling make this slice of heaven a breeze to whip up. —Taste of Home Test Kitchen

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Elegant Pumpkin Pie Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 16 Servings

20 50 70

Ingredients

1 package (14.1 ounces) refrigerated pie pastry
1 can (30 ounces) pumpkin pie filling
3/4 cup evaporated milk
2 eggs, lightly beaten
1 carton (24.3 ounces) Philadelphia ready-to-serve cheesecake filling
2 cups whipped topping
1/8 teaspoon salt
1/2 cup glazed pecans

Directions

Unroll each sheet of pastry into a 9-in. pie plate; flute edges. In a large bowl, beat the pie filling, milk and eggs until smooth; pour into crusts. Cover edges loosely with foil.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on wire racks.
In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers. Yield: 2 pies (8 servings each).

Nutritional Facts 1 piece equals 365 calories, 21 g fat (11 g saturated fat), 75 mg cholesterol, 367 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Elegant Pumpkin Pie in Simple & Delicious October/November 2011, p35

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Reviews for Elegant Pumpkin Pie

Elegant Pumpkin Pie

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Reviewed on Nov. 12, 2012 by jeanzz

I made this as a preview for Thanksgiving Day. Am I glad I did. it was expensive, and 4 out of 4 adults rated this as tasteless. Mrs. Smith's pies are my go to pie, not this. very dissapointed.

Reviewed on Nov. 08, 2012 by eyore123

I want to make this pie but have not been able to find the Philadelphia ready to serve Cheesecake filling. I assume it is in the refrigerated section. DId anyone else have trouble finding this product?

Reviewed on Dec. 02, 2011 by findsandy

I made two pies but found there to be too much cheesecake topping & not enough pumpkin filling. But did not stop me from having two slices. I would suggest more filling & less topping.

Reviewed on Nov. 27, 2011 by KInlow

I made this for Thanksgiving and it was a HUGE hit. There were 24 people in my house and I loved that it made 2 pies. There were several other pies and a cheese cake for dessert but this pie was the first to go. The entire family says this recipe is definetly a keeper!

Reviewed on Nov. 23, 2011 by rajesh.sharma5

I tried this recipe.. It is interesting & delicious...

Reviewed on Nov. 22, 2011 by rajesh.sharma5

Very interestiing!