Paradise Pumpkin Pie Recipe
Ingredients
| Pastry for 1-crust 9-inch pie | ||
| 1 8-oz. pkg. Cream Cheese, softened | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Egg | 1 | |
| Canned pumpkin | 1 1/4 Cup (16 tbs) | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Cinnamon | 1 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Salt | 1 Dash | |
| Maple syrup | ||
| Pecan halves | ||
Directions
On lightly floured surface, roll pastry to 12-inch circle.
Place in 9-inch pie plate.
Turn under edge; flute.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
Blend in egg.
Spread onto bottom of pastry shell.
Combine all remaining ingredients except syrup and pecans; mix well.
Carefully pour over cream cheese mixture.
Bake at 350°, 65 minutes.
Cool.
Brush with syrup; top with pecans.
Place in 9-inch pie plate.
Turn under edge; flute.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
Blend in egg.
Spread onto bottom of pastry shell.
Combine all remaining ingredients except syrup and pecans; mix well.
Carefully pour over cream cheese mixture.
Bake at 350°, 65 minutes.
Cool.
Brush with syrup; top with pecans.
Chef
