|
Ingredients
8 oz package of cream cheese, softened
3/4 cup granulated sugar
2 eggs, lightly beatened
16 oz can of pumpkin
1 2/3 cups of half-and-half (or 13 oz of evaporated--not condensed!--milk)
1/2 teaspoon salt
1 teaspoon ground cinnamon (freshly ground if possible)
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
10" unbaked single pie shell
1/4 cup melted butter
3/4 cup light brown sugar, packed
1 cup chopped walnuts or pecans
|
|
Directions
This is mind-blowingly good....
In large mixing bowl, combine cream cheese and granulated sugar. Blend thoroughly. Beat in eggs. Add pumpkin, half-and-half, salt, cinnamon, ginger and cloves. Mix thoroughly. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue to bake for 45 minutes. Cool on wire rack.
In small bowl, combine butter, brown sugar and nuts. Just before serving pie, spread nut mixture over top and run pie under broiler just until topping begins to brown and bubble. Serves eight to ten. |
