Shelly's Recipe

PARADISE PUMPKIN PIE

Category: Pies - Cream and Custard

1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla
1 slightly beaten egg
1 single-crust pie shell
1-1/4 cups canned pumpkin
1 cup evaporated milk
2 beaten eggs
1/4 cup packed brown sugar
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup chopped pecans
2 tbsp butter, softened
2 tbsp all-purpose flour
2 tbsp brown sugar

In a small bowl, beat cream cheese, 1/4 cup granulated sugar, the vanilla, and the 1 egg with an electric mixer on medium speed until smooth. Chill in the refrigerator for 30 minutes.

Meanwhile, on a lightly floured surface, use your hands to slightly flatten Pastry for Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Turn cream cheese mixture into pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

In a medium bowl, combine pumpkin, evaporated milk, the 2 eggs, the 1/4 cup brown sugar, 1/4 cup granulated sugar, the cinnamon, salt, and nutmeg. Carefully pour over cream cheese mixture. Cover edge of the pie with foil. Bake in a 350 degree F oven for 25 minutes. Remove foil; bake for 25 minutes more.

Meanwhile, combine pecans, butter, flour, and the 2 tablespoons brown sugar. Sprinkle over the pie. Bake for 10 to 15 minutes more or until a knife inserted near the center comes out clean. Cool on wire rack. Makes 1 pie