Pumpkin Cheesecake Pie

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King Arthur Flour


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Remove the crust from the refrigerator, and allow it to rest at room temperature till it's warm enough to work with, 10 to 30 minutes, depending on how long it's been refrigerated. Flour your work surface, and roll the crust into a 13-inch round. Transfer

Remove the cream cheese from its wrapper, and place it in a mixing bowl. Allow it to warm to room temperature (this will make it easier to beat), then add the sugar and beat till fairly smooth. It may appear grainy, or a few lumps may remain; that's OK. S

In a medium-sized mixing bowl, whisk together the sugar, salt and spices. Add the pumpkin, cream or evaporated milk, and eggs, and whisk gently until smooth. (You don't want to beat a lot of air into this mixture; just be sure it's thoroughly combined.) G

Place the pie in a preheated 425°F oven, and bake it for 15 minutes. Reduce the oven temperature to 350°F, and continue to bake for 40 to 45 minutes, covering the edges of the pie with a crust shield or aluminum foil if they seem to be browning too quickl

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