Recipe courtesy of wrysmyguy
Filling:
- 8 oz. package of cream cheese
- ¼ cup sugar
- ½ teaspoon vanilla
- 1 egg
- ½ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- Dash salt
- 1 ¼ cups canned or smoothly mashed, cooked pumpkin
- 1 cup evaporated milk
- 2 eggs, slightly beaten
- Maple syrup
Prepare pie crust (I like Martha Stewart’s recipe but you can use a prepared Pillsbury one or a deep dish frozen one)
Heat the oven to 350*
In a small bowl, combine cream cheese, ¼ cup sugar and vanilla. Mix at low speed until well blended. Add egg; mix well. Spread cream cheese mixture in bottom of pie crust lined pan.
In a large bowl, combine ½ cup sugar, cinnamon, ginger, nutmeg, salt, pumpkin, milk and eggs. Mix well. Carefully pour/spoon pumpkin mixture over cream cheese layer. Bake at 350* for 60-70 minutes or until set. Cool. Brush with syrup. Refrigerate until served.
Tip: Cover the edge of the pie crust in the last 15 minutes of baking to prevent excessive browning.
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