INGREDIENTS AND DIRECTIONS:
9″ unbaked pie shell
8 oz. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 egg
Combine cream cheese, sugar and vanilla. Add egg; mix well. Spread in bottom of pie shell.
1 1/4 c. canned or cooked pumpkin
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
2 eggs
1 c. evaporated milk
Combine pumpkin, sugar and spice. Beat in eggs and milk carefully. Pour over cheese mixture. Bake at 350 degrees for 1 hour. Cool.
INGREDIENTS:
1 1/2 c. pumpkin
1/2 – 3/4 c. honey
2 eggs
1 c. evaporated milk
1/2 tsp. salt
1/4 tsp. cloves
1/2 tsp. mace
1/2 tsp. ginger
DIRECTIONS:
Beat eggs and slowly add honey while blending. Add all remaining ingredients. Pour into an unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees and bake for an additional 40 minutes.
INGREDIENTS AND DIRECTIONS:
Pastry for 1 (9″) pie shell
1/4 c. chopped pecans
1 (30 oz.) can pumpkin
1 egg
1 can sweetened condensed milk
Or 3 2/3 cups fresh cooked pumpkin.
STREUSEL TOPPING:
1/2 c. brown sugar, packed
1/4 c. flour
1/4 c. chopped pecans
1/4 c. firm butter
1/2 tsp. cinnamon
Preheat oven to 375 degrees. When making pie shell, measure chopped pecans in with flour and salt in bowl. Blend egg, pumpkin and condensed milk and pour mixture into pie shell.
STREUSEL TOPPING: Mix all ingredients with a fork until crumbly. Sprinkle streusel on pie and bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool. Chill. This is good, especially for people who don’t like pumpkin pie.