Paradise Pumpkin Pie II Recipe
- 1 (9 inch) pie shell
- 1 (8 ounce) package cream cheese, softened
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- 1 egg
- 1 ¼ cups pumpkin puree
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch salt
- 1 cup evaporated milk
- 2 eggs, beaten
- 3 tablespoons butter, softened
- ⅔ cup packed brown sugar
- ⅔ cup chopped pecans
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: To Make Cheesecake Layer: In a small mixing bowl, beat softened cream cheese until fluffy. Mix in 1/4 cup white sugar. Add 1 egg and vanilla extract. Stir until mixture is smooth. Pour mixture into pastry shell.
step 3: To Make Pumpkin Layer: In a medium bowl, combine pumpkin puree, 1/2 cup white sugar, cinnamon, ginger, nutmeg, salt, evaporated milk, and 2 beaten eggs. Mix thoroughly, then pour mixture over cheesecake layer.
step 4: Bake in preheated oven for 65 minutes, until set in center. Remove pie and turn oven to broiler setting.
step 5: To Make Pecan Topping: In a small bowl, mix together softened butter or margarine, brown sugar, and chopped pecans. Gently drop mixture by teaspoonfuls over pie, covering top evenly.
step 6: Broil 5 inches below oven coils until mixture begins to bubble, about 3 minutes. Do not overcook, or top will become syrupy. Cool before serving.