Thursday, December 20, 2012

Paradise Pumpkin Pie

(Just so you know...this is my last 'regular' recipe post until after NY Day. Figuring we all need a break from the kitchen after the busy-ness of the holidays...I need time to refresh, review and renew too, and this is a great time to do it.  Be watching for tomorrow's Weekend Potluck post....we are taking a break there next week also.  Ya'll enjoy a beautiful Christmas week and Happy New Year!
I will be posting 'flashback' recipes randomly at Facebook...see you there!)

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!


1 - 8 ozs. pkg. cream cheese, room temperature
1/4 c. white sugar (or xylitol, or your fav substitute)
1/2 tsp. vanilla extract
1 egg
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