Recipe - Inn At Cedar Crossing Pumpkin Cream Cheese Pie

1 One half cup Flour
2 tablespoon Plus 1 cup granulated sugar;
(divided)
Three fourths teaspoon Plus One half teaspoon salt;
(divided)
6 tablespoon (Three fourths stick) plus One half cup (1
stick) unsalted butter
(divided)
6 tablespoon Solid vegetable shortening
One fourth cup Cold water
2 pack (8 ounces each) cream cheese
2/3 cup Powdered sugar
1 teaspoon Vanilla extract
2 cup Canned pumpkin; (1 pound)
3 Eggs
1 One half teaspoon Ground cinnamon
Three fourths teaspoon Ground nutmeg
One half teaspoon Ground cloves
2 cup Whipping cream; (divided)

Notes: Inn at Cedar Crossing at 366 Louisiana St., Sturgeon Bay, WI.
Milwaukee Journal Sentinel.

To make crust: In small bowl, combine flour, 2 tablespoons sugar and 3/4
teaspoon salt. Cut in the 6 tablespoons butter and the shortening until
mixture resembles coarse crumbs. Stir in cold water, mixing only until
combined.

Roll out on floured board to fit 10by2inch deep fluted French tin with
removable bottom. Crust should extend about Three fourths inch over top. Fold dough
back down inside pan, fluting edges. Set aside. To make cream cheese layer:
Soften cream cheese and remaining One half cup butter in microwave oven. Put in
mixing bowl with powdered sugar and vanilla. Beat until smooth with
electric mixer. Spread cheese mixture into bottom of unbaked crust. Set
aside while making pumpkin filling.

To make pumpkin filling: Combine pumpkin, eggs, remaining 1 cup sugar,
remaining One half teaspoon salt, cinnamon, nutmeg, cloves and the 1 cup cream.
Beat with electric mixer until smooth. Pour over cheese mixture in unbaked
pie shell.

Bake at 350 degrees 1 hour and 15 to 20 minutes or until knife inserted
into center comes out clean. Cool completely, then refrigerate. When ready
to serve, whip remaining 1 cup cream and spread over cooled pie. Makes 8
servings.

Note: To make regular pumpkin pie, omit cream cheese layer. Use a regular
9inch pie tin with fluted edges. Pour in pumpkin filling and bake as
above.

Jeanne Demers, pastry chef, sent the recipe.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998