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1 package (8 ounces) cream cheese, softened<\/span><\/p>\n 3 T. confectioners’ sugar<\/span><\/p>\n 1\/2 tsp. vanilla extract<\/span><\/p>\n 1 unbaked pastry shell (9 inches)<\/span><\/p>\n FILLING:<\/span><\/p>\n 1-2\/3 C. heavy whipping cream<\/span><\/p>\n 1-1\/2 C. canned pumpkin<\/span><\/p>\n 2 eggs, lightly beaten<\/span><\/p>\n 3\/4 C. sugar<\/span><\/p>\n 1-3\/4 tsp. pumpkin pie spice <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell. In a bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil. Bake at 350\u00c2\u00b0 for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store pie in the refrigerator. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 package (8 ounces) cream cheese, softened 3 T. confectioners’ sugar 1\/2 tsp. vanilla extract 1 unbaked pastry shell (9 inches) FILLING: 1-2\/3 C. heavy whipping cream 1-1\/2 C. canned pumpkin 2 eggs, lightly beaten 3\/4 C. sugar 1-3\/4 tsp. pumpkin pie spice \u00c2\u00a0 In a small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell. In a bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely…<\/p>\n