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

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 1¼ hours or until set in center. Cool on a wire rack. Cover and chill within 2 hours. If desired, serve with whipped topping.