Sky in the pie: Double layer pumpkin cheesecake pie – The classic Thanksgiving dessert recipe (1967)
This is no daydream. Something new has happened to pumpkin pie. And only the freshest-tasting cream cheese makes it work so well. Philly’s rich flavor blends perfectly with spicy pumpkin, and bakes smooth and creamy.
1 9-inch pie crust, unbaked
1-1/4 cups canned or cooked pumpkin
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
dash of salt
2 slightly-beaten eggs
1 cup evaporated milk
To start the double layer pumpkin cheesecake pie, combine 8-ounce package of softened Philadelphia Brand cream cheese, 1/4 cup sugar and 1/2 teaspoon vanilla. Add 1 egg. Mix well. Spread on bottom of deep, unbaked 9-inch pastry shell.
Combine 1-1/4 cups canned or cooked pumpkin, 1/2 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon each ginger and nutmeg, dash of salt. Mix well. Blend in 2 slightly-beaten eggs and 1 cup evaporated milk. Carefully pour over cheesecake mixture.
Bake at 350 F for 65 to 70 minutes, or until done. Cool. Top with pecans, if desired.