| 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”