Save on Pinterest

Elegant Pumpkin Pie

Total Time

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

Makes

2 pies (8 servings each)

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
Elegant Pumpkin Pie Recipe photo by Taste of Home

Ingredients

  • 1 package (14.1 ounces) refrigerated pie pastry
  • 1 can (30 ounces) pumpkin pie filling
  • 3/4 cup evaporated milk
  • 2 large 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

  1. 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.
  2. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on wire racks.
  3. In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers.

Nutrition Facts

1 piece: 365 calories, 21g fat (11g saturated fat), 75mg cholesterol, 367mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 5g protein.

Recommended Video