8 oz Cream cheese,softened
1/4 c Granulated sugar
3 Eggs
1 ts Vanilla
1 c Canned pumpkin puree
3/4 c Evaporated milk
1/4 c Brown sugar
1 ts Cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg and salt
1 9-inch graham wafer or
-unbaked pie shell
2 tb Maple syrup or corn syrup
6 oz Pecan halves (1 1/2 cups)
In bowl combine cream cheese, sugar, 1 egg and vanilla, beating until
fluffy.
In separate bowl, whisk together pumpkin, remaining 2 eggs, evaporated
milk, brown sugar, cinnamon, ginger, nutmeg and salt until smooth.
Spread cream cheese mixture into pie crust; gently pour pumpkin mixture
over and smooth top. Bake in preheated 350F. oven about 1 hour or until pie
is just set in the center. Cool.
Brush top of pie with 1 tablesp. maple syrup and arrange pecans in
concentric circles on top; brush pecans lightly with remaining syrup.
Yields
1 Servings