8 oz Philadelphia brand cream cheese DO NOT SUBSTITUTE (do not over soften, it should still be firm)
¼ cup sugar
½ tsp vanilla
1 egg
1 cup canned pumpkin (not pie filling)
3/4 cup evaporated milk
½ cup sugar
2 eggs, beaten
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
Dash salt
One 9 inch deep dish pie shell
Beat cream cheese, sugar, vanilla and 1 egg with a
mixer until smooth and well blended.
Spread into the bottom of pie shell.
Mix pumpkin, evaporated milk, sugar, 2 eggs,
spices and salt with a whisk until well blended.
Pour over cream cheese layer. Unless you have a very deep pie shell, you will probably
have a little bit of pumpkin mixture left over.
Bake on a baking sheet at 350° for one hour and fifteen minutes, or until set.
Garnish with maple syrup and pecan halves.
