Pumpkin Pie Delite

This recipe is taken from the 1981 Milk Calendar. As the days grow mellow, the thoughts of the younger set turn to pumpkins and Halloween. Pumpkins make an interesting change as a vegetable and pumpkin pie is a traditional part of the Thanksgiving feast. Your whole family will enjoy the taste twist in this version.

  • Prep: 15 min
  • Cooking: 40 min - 45 min
Yields 6 servings
pumpkin pie delite

Ingredients

  • 1 9-inch (23 cm) unbaked pie crust
  • 8 oz (250 g) Canadian Cream cheese
  • 1 egg
  • 1/2 cup (125 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 2 cups (500 mL) pumpkin pureed
  • 1/2 cup (125 mL) sugar
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1 cup (250 mL) Milk
  • 2 eggs beaten
  • Whipped 35 % cream (for garnish)
  • Peanut Brittle (for garnish)

Preparation

Cream Canadian Cream cheese until light and fluffy; blend in the egg, sugar and the vanilla extract. Spread cheese mixture in bottom of unbaked pie shell.

Blend together remaining ingredients; pour carefully over Cream cheese to form a second layer.

Bake at 425 °F (220 °C) for 10 min; reduce temperature to 350 °F (180 °C). Bake 30 to 35 min longer or until set.

Garnish cooled pie with whipped cream and crushed peanut brittle.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 538 Calories
Protein: 10 g
Carbohydrate: 58 g
Fat: 30 g
Fibre: 1.2 g
Sodium: 321 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 130 mg
Vitamin A: 36 %
Vitamin B12: 31 %
Folate: 28 %
Selenium: 25 %