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This is our favorite and I am always asked for the recipe. It has a cheese cake layer (Not pumkin pie cheese cake) and a pumpkin pie layer. I just use a standard pie crust recipe. I also can not eat pecans - so I usually just artfully arrange a few in the center to cover up the split I always get in my pie. I think the original recipe had them in a ring on the outside of the pie - not covering the whole top. I really like the addition of the maple syrup brushed on the top.
* Exported from MasterCook *
Paradise Pumpkin Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie crusts -- unbaked
8 ounces cream cheese -- softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
1 1/4 cups canned pumpkin
1 cup evaporated milk
1/2 cup sugar
2 eggs -- beaten
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
dash salt
Maple syrup
pecan halves
Combine cream cheese, sugar and vanilla, mixing on medium speed with an
electric mixer until well blended. Mix in egg.
Spread onto bottom of pie crust.
Combine remaining ingredients except syrup and pecans. Mix well.
Carefully pour over cream cheese mixture.
Bake at 350 degrees for 65 minutes.
Cool, brush top with syrup, top with pecan halves.
Description:
"Pumpkin Pie with a cheese cake layer on the bottom."
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Erin
Mom to three wonderful 7th graders!
The time is flying by.
Posts: 33,877
Threads: 126
Joined: Jan 2006
Maybe because I grew up on it, but I adore Libby's pumpkin pie recipe on the can - the old one, not the can that you just add canned milk, the one you have to add the spices, eggs, etc.
Pie crust - when I'm lazy, it's pillsbury refrigerated dough, when I'm not, I love this one - it's from the book that came with my first cuisinart!! That's how long I've used it. Our favorite is with the sour cream and egg yolk.
CUISINART: BASIC PASTRY
1 1/2 cup flour
1 stick, less 1 T. butter
1 T. cold vegetable type shortening
1/2 tap. salt
4-6 T. ice water
1 1/2 tsp. lemon juice or water
Steel Blade:
Put the flour, salt, shortening and butter (in chunks) in the bowl and process with the on/off method till it looks like a coarse meal. The butter must be cold to produce a tender flaky crust. Brief processing is important once the liquid is added. Add ice water and chilled lemon juice several Tablespoons at a time. Add the liquid, process a few seconds, then add more. Stop processing as it begins to hold together. If you let it form a ball of dough you'll have tough pastry. Pat it together and chill, wrapped in wax paper. Chill again after forming the crust.
VARIATIONS:
Substitute 3 oz. cream cheese for the water.
Substitute 1/2 cup sour cream and 1 beaten egg yolk for the water (this is our favorite)
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