Paradise Pumpkin Pie

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.