Pumpkin layer pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese,softened |
| ¼ | cup | Granulated sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Canned pumpkin puree |
| ¾ | cup | Evaporated milk |
| ¼ | cup | Brown sugar |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground nutmeg and salt |
| 1 | 9-inch graham wafer or unbaked pie shell | |
| 2 | tablespoons | Maple syrup or corn syrup |
| 6 | ounces | Pecan halves (1 1/2 cups) |
Directions
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@...>