We enjoyed this favorite holiday pie for Thanksgiving. The photo is the last piece left when I got in line to get mine!
A yummy layer of spicy pumpkin on top of a layer of cream cheese! OH MY!
Just can't go wrong with that combo.
Enjoy every creamy bite!
PARADISE PUMPKIN PIE
1 - 8 ozs.pkg. cream cheese, room temperature
1/4 c. white sugar (or splenda)
1/2 tsp. vanilla extract
1 - 9" unbaked pie shell
1-1/4 c. canned pumpkin
1/2 c. white sugar
2 eggs, slightly beaten
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
dash of salt
1 c. (2% or fat free) evaporated milk
Preheat oven to 350. In small bowl, combine cream cheese, sugar & vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.
In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.
Tip: If using splenda, check 10 - 15 minutes ahead of time for done-ness.