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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Looking for something different from the same old pumpkin pie? This is a wonderful alternative! How about a pastry shell filled with a creamy layer of cheesecake, a layer of sweet and spicy pumpkin,and topped off with a crunchy pecan praline topping.Absolutely the best! Ingredients:
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
1/2 teaspoon vanilla |
1 egg |
1 unbaked 9 inch pie shell |
1 (16 ounce) can pumpkin (not pie filling) |
1 cup evaporated milk |
2 eggs, beaten |
1/4 cup white sugar |
1/4 cup brown sugar |
1 teaspoon cinnamon |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger |
1/4 teaspoon clove |
2 tablespoons flour |
2 tablespoons brown sugar |
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup chopped pecans |
Directions:
1. Beat cream cheese until smooth.
2. Add sugar and vanilla; mix well.
3. Add egg, beat until smooth.
4. Spread over bottom of pie shell; chill 30 minutes.
5. Beat filling ingredients until smooth.
6. Carefully pour over cream cheese layer.
7. Cover edge of pie with foil to prevent crust from over-browning.
8. Bake at 350 degrees for 30 minutes.
9. Remove foil; bake 25 minutes longer.
10. Meanwhile, mix flour, brown sugar and margarine until crumbly.
11. Mix in pecans.
12. Sprinkle over pie.
13. Bake 10-15 minutes more or until knife inserted near center comes out clean.
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