Recipe - Pumpkin Layer Pie

8 ounce Cream cheese,softened
One fourth cup Granulated sugar
3 Eggs
1 teaspoon Vanilla
1 cup Canned pumpkin puree
Three fourths cup Evaporated milk
One fourth cup Brown sugar
1 teaspoon Cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Ground nutmeg and salt
1 9inch graham wafer or
unbaked pie shell
2 tablespoon Maple syrup or corn syrup
6 ounce Pecan halves (1 One half cups)

In bowl combine cream cheese, sugar, 1 egg and vanilla, beating until
fluffy.

In separate bowl, whisk together pumpkin, remaining 2 eggs, evaporated
milk, brown sugar, cinnamon, ginger, nutmeg and salt until smooth.

Spread cream cheese mixture into pie crust; gently pour pumpkin mixture
over and smooth top. Bake in preheated 350F. oven about 1 hour or until pie
is just set in the center. Cool.

Brush top of pie with 1 tablesp. maple syrup and arrange pecans in
concentric circles on top; brush pecans lightly with remaining syrup.

Posted to EATL Digest 24 October 96

Date: Fri, 25 Oct 1996 02:06:40 0400

From: Leslie Duncan duncan@VIANET.ON.CA