Paradise Pumpkin Pie Recipe

Posted by Grandma Jeanne on October 18, 2008

Cheesecake layer
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
1 unbaked 9 inch pie shell

Filling
1 (16 ounce) can pumpkin (not pie filling)
1 cup evaporated milk
2 eggs, beaten
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon clove

Topping
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon butter
1/2 cup chopped pecans

Beat cream cheese until smooth.

Add sugar and vanilla; mix well.

Add egg, beat until smooth.

Spread over bottom of pie shell; chill at least 30 minutes.

Beat filling ingredients until smooth.

Carefully pour over cream cheese layer.

Cover edge of pie with foil to prevent crust from over-browning.

Bake at 350 degrees for 30 minutes.

Remove foil; bake 25 minutes longer.

Meanwhile, mix flour, brown sugar and butter until crumbly.

Mix in pecans.

Sprinkle over pie.

Bake 10-15 minutes more or until knife inserted near center comes out clean.

Pumpkin Pie With Spiced Crust Recipe

Posted by Grandma Jeanne on October 17, 2008

1 (16 ounce) can of pumpkin
1 (14 ounce) can of sweetened condensed milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon of salt
Spiced crust (See Below)

Combine all ingredients except crust; stir well.

Pour into crust.

Bake at 350 degrees for 55 minutes or until set.

Remove from oven; let cool.

Spiced Crust:

1 cup all-purpose flour
1/4 cup light brown sugar, firmly packed
1/2 teaspoon of cinnamon
1/2 cup pecans, finely chopped
1/4 cup plus 2 tablespoon of butter, melted
16 to 18 pecan halves

Combine all ingredients except pecan halves; stir well.

Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.