Ingredients
- 1 (9-inch) frozen unbaked deep dish pastry shell, thawed
- 1 package (8 ounces) philadelphia cream cheese, softened
- 1 egg
- 1 teaspoon imitation maple flavoring
- 1 teaspoon pumpkin pie spice
- 1 can (15 ounces) cut sweet potatoes
- 2 teaspoon vanilla extract
- 1 can (14 ounces) sweetened condensed milk
- 2 can eggs
- 2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Preparation
Baking Directions:
1.Preheat oven to 375°F.
Line a baking sheet with foil.
2.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.
3.Reduce oven temperature to 325°F.
4.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.
5.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.
6.Bake for 1 to 1.5 hours or until set in center.
Cool on a wire rack.
Cover and chill within 2 hours.
If desired, serve with whipped topping.