paradise pumpkin pie (from philadelphia cream cheese cookbook)
From the 1981 Philadelphia Cream Cheese cookbook.
prep time
15 Min
cook time
1 Hr 5 Min
method
---
yield
8 serving(s)
Ingredients
- FIRST LAYER
- 1 - 8 oz package philadelphia cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 - egg
- 1 - 9" unbaked pastry shell
- SECOND LAYER
- 1 1/4 cups canned pumpkin
- 1 cup evaporated milk
- 1/2 cup sugar
- 2 - eggs, slightly beaten
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- dash - salt
How To Make paradise pumpkin pie (from philadelphia cream cheese cookbook)
-
Step 1Combine softened cream cheese, sugar, and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry shell
-
Step 2Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350, 1 hour and 5 minutes. Cool. Brush with maple syrup and garnish with pecan halves, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 404kcal, carbohydrates: 38g, cholesterol: 242mg, fat: 23g, fiber: 2g, protein: 13g, saturated fat: 11g, sodium: 294mg, sugar: 24g, unsaturated fat: 12g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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Category:
Pies
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