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HEAT oven to 350°F and lightly grease a 9x13 inch pan.
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COMBINE flour, powdered sugar and salt using a food processor or a pastry blender by hand. Drop in pieces of cold Crisco shortening and pulse until it looks evenly coarse. (About 8 pulses should do it.)
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POUR into baking dish and press flat. (You can use the bottom of a glass or measuring cup to make it smooth)
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BAKE for 20 minutes.
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PIE FILLING
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COMBINE pumpkin puree, evaporated milk, eggs, vanilla, sugar, salt and pumpkin pie spice. Pour over baked crust.
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CREAM CHEESE SWIRL
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COMBINE cream cheese, powdered sugar and milk. Drizzle over pie filling (I like to use a mini plastic bag to sort of pipe out the filling, watch the video to see what I mean!).
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BAKE for 40-50 minutes or until the filling is firm.
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COOL and refrigerate until ready to serve. Serve with ice cream or whipped cream!