Brush prepared 9-inch pie shells with egg wash, bake at 375°F until golden brown. Let cool completely. Prepare cheesecake mix according to manufacturer’s instructions. Combine the cheesecake filling with the pumpkin cream cheese filling at a ratio of 2 to 1. Working quickly, deposit 1 lb. prepared cheesecake filling and 5 oz. prepared pumpkin filling into each shell, swirl immediately. Refrigerate.
To make egg wash, use a ratio of 2:1 whole eggs to water. For example, for every pound of eggs used, add 8 oz water. Mix and add a pinch of salt if desired.
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