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    Paradise Pumpkin Pie


    Source of Recipe


    RC

    This recipe was the prize recipe at the Morton Pumpkin Festival in 1988. Morton, Il is the Home of Libby's canning factory.


    1 8 oz pkg cream cheese
    1/4 c. sugar
    1/2 tsp vanilla
    1 beaten egg
    1 unbaked pie shell

    1 1/4 c. canned pumpkin
    1 cup evaporated milk (milnot or pet milk)
    2 beaten eggs
    1/4 c packed brown sugar
    1/4 c. gran sugar
    1 tsp cinnamon
    1/4 tsp salt
    1/4 tsp nutmeg


    Topping:
    2 T. brown sugar
    2 T. flour
    2 T. soft oleo
    1/2 c. chopped pecans




    Recipe
    Beat together the cream cheese, sugar, vanilla, and egg.
    Chill 30 minutes. Spread in unbaked pie shell.

    Combine pumpkin, milk, eggs, sugars, and spices and pour over cream cheese mixture in pie shell.

    Cover edge of pie shell with foil. Bake at 350 degrees for 25 minutes. Remove foil and bake 25 more minutes.

    Combine topping mix and sprinkle over pie and bake 10 - 15 minutes more or until knife inserted in center comes out clean.

    Cool on wire rack,

    Do not use a skimpy pie plate as this makes a big pie.
 

 

 

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