As I mentioned in my earlier post we just got home from our family vacation to Maggie Valley, we had such a good time. Didn't really do a lot, got some much need rest and enjoyed the local sites. The leaves were absolutely wonderful, the colors were just majestic. Oh, and the fall decorations were unbelievable! Now that we're home it's time to carve our pumpkins and enjoy Paradise Pumpkin Pie
I love anything with Cream Cheese, Eric and I dream of opening our own Cheesecake
Bakery and Tea Room.
Paradise Pumpkin Pie (This is my youngest sons Mikes' favorite)
1 9" unbaked pastry crust
1 8-oz. pkg Philly cream cheese softened
1/2 cup sugar
1/2 tsp vanilla
1 egg
Combine cream cheese and sugar, add vanilla. Mix a med speed, blend in egg. Spread on
bottom of crust.
1 1/4 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
2 eggs beaten
1 tsp cinnamon
1/4 tsp. ground goner
1/4 tsp ground nutmeg
Combine above ingredients, mix well,; gently spoon or pour over cream cheese. Bake at 350 degrees for 65 minutes. Cool and top with cinnamon whipped topping
No comments:
Post a Comment