Still A Dreamer

Thanksgiving is a time that honors tradition … Grandma’s stuffing, Mom’s sweet potatoes, Aunt Betty’s pumpkin pie. But then there’s this, a frequent thought of mine …  so many recipes, so little time. So I tried another new dessert for Thanksgiving. In fact, I had spotted this recipe months ago, and knew I would make it.

The pie just out of the oven!

Happily, my host is of the same ilk, and four of the dishes served for our main meal were also first-timers, (but definitely not the stuffing – one of his  family recipes.)

So what could make pumpkin pie even yummier? How about a layer of cheesecake underneath? This recipe appeared in a terrific but now defunct magazine, General Store, the issue over 10 years old. It is not clear exactly where the recipe came from except it was recommended by a couple from central Jersey with a passion for early American living.

A portion of the pie cut for taking home.

Well, the pie turned out quite well, the pumpkin nicely spiced and the cream cheese layer appropriately creamy. As I have no place to link to, I thought to share this with you pumpkin pie lovers.

Paradise Pumpkin Pie

Ingredients:
1- 9 inch unbaked pastry crust
1-8 oz. pkg Philadelphia cream cheese, softened
1/4 sugar
1/2 tsp.vanilla
1 egg

1-1/4 cups canned pumpkin
1 cup evaporated milk
1/2 cup sugar
2 eggs beaten
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash of salt
Maple syrup
Pecan halves

Combine cream cheese, sugar and vanilla, mixing at medium speed until well blended. Blend in egg. Spread onto bottom of pastry shell.

Combine remaining ingredients except maple syrup and pecans. Mix well. Pour carefully over cream cheese mixture. Bake at 350˚ for 1 hour and 5 minutes. Cool. Brush with maple syrup and decorate with pecans, if desired.

Enjoy!