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| INGREDIENTS |
|
1
PIE |
| 1
each |
pie crust, 9 inch
(click
for recipe) |
| 8
oz. |
cream cheese |
| 1/2
cup |
light corn syrup |
| 1
tsp. |
vanilla |
| 1
cup |
pumpkin, canned |
| 2
each |
eggs, large |
| 1/2
cup |
evaporated milk |
| 1/4
cup |
sugar |
| 1
tsp. |
ground cinnamon |
| 1/4
tsp. |
ground ginger |
| 1/4
tsp. |
ground cloves |
| pinch |
ground nutmeg |
| 1/4
tsp. |
salt
|
| FOR
SERVICE |
|
| 2
cups |
lightly sweetened whipped cream |
| 1/4
cup |
toasted almonds |
| as
needed |
fresh mint sprigs |
| as
needed |
confectioner's sugar
(powdered sugar)
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| METHOD |
| 1. |
Prepare pie crust, reserve. Preheat oven to 325 degrees F. Place cream cheese in a mixer and whip until fluffy. Add vanilla and one-half of the corn syrup. Mix until smooth. Pour cream cheese mixture into pie crust and spread evenly. Combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, cinnamon, ginger, cloves, nutmeg and salt. Mix until smooth. Pour pumpkin mixture over cream cheese mixture.
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| 2. |
With a knife or small spatula swirl to create "marble" effect. Bake at 325 degrees F. for 45 minutes - 1 hour until set. Test by inserting the tip of a knife in the center. (If knife comes out clean, the pie is done) Cool and store under refrigeration until service. To serve, slice and place on serving plates. Garnish with whipped cream, toasted almonds, mint sprigs and Confectioner's sugar. |
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