| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Cream cheese,softened |
| 1/4 | c | Granulated sugar |
| 3 | Eggs | |
| 1 | ts | Vanilla |
| 1 | c | Canned pumpkin puree |
| 3/4 | c | Evaporated milk |
| 1/4 | c | Brown sugar |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground nutmeg and salt |
| 1 | 9-inch graham wafer or unbaked pie shell | |
| 2 | tb | Maple syrup or corn syrup |
| 6 | oz | Pecan halves (1 1/2 cups) |
INSTRUCTIONS
In bowl combine cream cheese, sugar, 1 egg and vanilla, beating until fluffy. In separate bowl, whisk together pumpkin, remaining 2 eggs, evaporated milk, brown sugar, cinnamon, ginger, nutmeg and salt until smooth. Spread cream cheese mixture into pie crust; gently pour pumpkin mixture over and smooth top. Bake in preheated 350F. oven about 1 hour or until pie is just set in the center. Cool. Brush top of pie with 1 tablesp. maple syrup and arrange pecans in concentric circles on top; brush pecans lightly with remaining syrup. Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 02:06:40 -0400 From: Leslie Duncan <duncan@VIANET.ON.CA>
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”