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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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My family loves pumpkin pie - but not I. I don't think I've actually had any, just not interested. But I can follow directions from my Better Homes & Garden cookbook well enough to please them all with this delicious recipe!! ENJOY!!! Ingredients:
1 unbaked 9-inch pie crust |
1 (8 ounce) package cream cheese, softened |
1/4 cup white sugar |
1/2 teaspoon vanilla |
1 egg |
1 1/4 cups canned pumpkin |
1 cup evaporated milk |
1/2 cup white sugar |
2 eggs, beaten |
1 teaspoon cinnamon |
1/4 teaspoon ground nutmeg |
1 dash salt |
maple syrup |
pecan halves |
Directions:
1. On lightly floured surface, roll pastry to 12 circle.
2. Place in 9 plate.
3. Turn over edge; flute.
4. CREAM CHEESE LAYER: Combine cream cheese, sugar& vanilla, mixing at medium speed on mixer till well blended.
5. Blend in egg.
6. Spread onto bottom of pastry shell.
7. PUMPKIN LAYER: Combine pumpkin, milk, sugar, eggs, cinnamon, nutmeg& salt; mix well.
8. Carefully pour over cream cheese mixture.
9. Bake at 350F for 65 minutes; let cool.
10. Brush with syrup; top with pecan halves.
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