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Sweet potato pumpkin pie

Servings:
Makes 8 servings
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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.