Recipe - Irish Creme Pumpkin Pie

1 9inch deep dish pie crust
(you own or frozen)

PUMPKIN FILLING
1 Egg, slightly beaten
1 cup Pumpkin
2/3 cup Sugar
1 teaspoon Ground cinnamon
1 teaspoon Vanilla
Three fourths cup Evaporated milk

IRISH CREME FILLING
8 ounce Cream cheese at room temp
One fourth cup Sugar
1 Egg
1 teaspoon Vanilla
1 tablespoon Baileys Irish Creme

Preheat oven to 400D.

For Pumpkin filling, combine all ingredients until well blended and smooth.
Set aside. For Creme filling, whip together cheese and sugar until smooth.
Add egg and whip until well incorporated. Add vanilla and Irish creme,
blend until smooth.

To assemble: Pour half of the pumpkin mixture into the pie shell. Spoon
half of creme mixture on pumpkin. Repeat with remaining filling. Gently
swirl a knife through to create a marble effect. Bake at 400 for 30
minutes. Reduce the temp to 350D and cover edges of crust if browning too
fast. Bake for another 30 minutes. Pie should be puffy in the middle and
may have one or two cracks on top. Remove from oven and cool completely. It
can be chilled and whipped cream smoothed over the top.

Posted to EATL Digest 29 October 96

Date: Wed, 30 Oct 1996 14:18:13 CST6CDT

From: STACEY L BROWN SLB@GIZMIT.WHEAT.KSU.EDU