Paradise Pumpkin Pie
Source of Recipe
Reiman`s 2004 Holiday Celebration Cookbook
Recipe Introduction
Whenever I take this pie to a holiday party, potluck supper or bake
sale, I take along copies of the recipe, too...I'm sure to be asked for
it. With the pie's very rich taste, even a sliver is satisfying.
~~~ Karen OwenRising Sun, Indiana
List of Ingredients
1 pkg (8 oz) cream cheese, softened1/4 cup sugar
1/2 tsp vanilla extract
1 egg
1 unbaked pastry shell (9 in)
Filling:
1 can (16 oz) solid pack pumpkin
1 cup evaporated milk
2 eggs beaten
1/4 cup sugar
1/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
Topping:
2 Tbsp all purpose flour
2 Tbsp brown sugar
1 Tbsp butter or margarine, softened
1/2 cup chopped pecans
Recipe
In a mixing bowl, beat cream cheese until smooth. Add sugar and
vanilla. Mix well. Add egg. Beat until smooth. Spread over bottom of pie
shell. Chill 30 min. In a mixing bowl, beat filling ingredients until
smooth. Carefully pour over the cream cheese layer. Cover edge of pie with
foil. Bake at 350 for 30 min. Remove foil. Bake 25 min longer.
Meanwhile, mix flour, brown sugar and butter until crumbly.Stir in
pecans. Sprinkle over pie. Bake 10 -15 min more or until a knife inserted
near the center comes out clean. Cool on a wire rack. Store in the
fridge.
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