MAPLE PUMPKIN PIE FAMILY Recipe I found today 15 oz. pkg. Pillsbury All Ready pie crusts 1 tsp. flour Base: 2 (3 oz.) pkg. Philadelphia brand cream cheese, softened 2 Tbsp. sugar 1/2 tsp. vanilla Filling: 1/2 c. firmly packed brown sugar 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. maple flavor 2 eggs, separated 1/4 c. whipping cream 2 Tbsp. Parkay margarine, melted 16 oz. can pumpkin 1/4 tsp. cream of tartar Glaze: 2 Tbsp. maple syrup pecan halves Prepare pie crust according to package directions for two-crust pie. Heat oven to 375 degrees. In small bowl, combine cream cheese, sugar and vanilla; beat at medium speed until smooth and well blended. Spread mixture in bottom of pie crust-lined pan. Bake at 375 degrees for 10 to 12 minutes or until center is set. Cool 5 minutes. Reduce oven temperature to 350 degrees. Meanwhile, in large bowl, combine brown sugar, cinnamon, nutmeg, maple flavor and egg yolks; mix well. Add whipping cream, margarine and pumpkin; mix until thoroughly blended. Set aside. In small bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into pumpkin mixture; pour over cream cheese layer. To make a lattice top, cut remaining crust into 12 strips about 3/4-inch wide. Arrange strips in lattice design over pumpkin mixture. Seal and flute edges. Bake at 350 degrees for 50 to 60 minutes or until lattice top is golden brown. Cool. Gently brush lattice top with maple syrup and top with pecan halves. Refrigerate at least 1 hour before serving. Refrigerate leftovers. Tip: Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking if necessary to prevent excessive browning. Serves 8.
Posted on: Fri, 18 Oct 2013 00:19:18 +0000
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