Sweet Potato Pie
INGREDIENTS
1 frozen unbaked deepdish pastry shell thawed, 9-inch
PUMPKIN CREAM CHEESE LAYER:
1 package Philadelphia cream cheese softened, 8 ounces
1/4 cup sugar
1/4 cup canned solid-pack pumpkin
1 egg
1 teaspoon imitation maple flavoring
1 teaspoon pumpkin pie spice
SWEET POTATO LAYER:
1 can cut sweet potatoes 15 ounces
2 teaspoons vanilla extract
1 can sweetened condensed milk 14 ounces
2 eggs
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
Frozen whipped dessert topping thawed (optional)
1 teaspoon pumpkin pie spice
Frozen whipped dessert topping thawed (optional)
INSTRUCTIONS
Preheat oven to 375°F. Line a baking sheet with foil.
Prick the bottom of the pastry shell with a fork; place on prepared baking sheet. Bake for 10 to 12 minutes or until golden brown. Transfer to a wire rack; cool completely.
Reduce oven temperature to 325°F.
For pumpkin cream cheese layer, in a small mixing bowl, beat cream cheese and sugar with an electric mixer on medium until creamy. Add pumpkin, 1 egg, maple extract, and 1 teaspoon pumpkin pie spice; beat until smooth. Spoon cream cheese mixture into the cooled pastry shell. Spread mixture on the bottom and up the side of the pastry shell; set aside.
For sweet potato layer, in a large mixing bowl, beat sweet potatoes and vanilla extract with electric mixer on low until smooth. Add sweetened condensed milk, 2 eggs, the cinnamon, and 1 teaspoon pumpkin pie spice; beat until smooth. Pour over cream cheese layer to fill pastry shell.
Bake for 1 to 1¼ hours or until set in center. Cool on a wire rack. Cover and chill within 2 hours. If desired, serve with whipped topping.
