ith water. Add 1 tablespoon pumpkin pie spice, 1/2 teaspoon
rom the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the
allow pies!
Wash the exterior of the pumpkin in cool or warm
mixer, using the paddle attachment, blend
laze. (BTW, preparing the canned pumpkin gets it own step in
ur cheesecake.
Preheat the oven to 425 degrees.
Prepare the pumpkin
f foil. Leave the oven on.
Make the cheesecake: Melt the chocolate, stirring
>the churning process in the ice cream maker machine dulls the
00b0F.
For Crust: Mix the cookie crumbs and butter until
/3 of the mixture evenly into the prepared baking pan.
rumbs and butter. Divide the crumbs into the bottoms of your trifle
1 10\" pie crust
Beat together cream cheese, brown sugar , spices and salt.
Add eggs- beating in betwwen each egg.
Stir in pumpkin, milk, and vanilla
Pour into unbaked pie shell
Bake 375% for 40 minutes
Topping
1 TBS brown sugar
1TBS butter
1 tsp flour
1/2 cup chopped pecans
2 tsp grated orange peel
Crumble together and spread on pie- Return to oven for 10 minutes.
The best pumpkin pie in the world!!!!!!!!!!!!!!!!!!!!!! xxxwilla
eat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice
t.
Check your canned pumpkin: If it is very dense
nd the sugars together until light and fluffy.
Blend in pumpkin
wl, mix pumpkin, eggs, both
In large bowl, combine all ingredients except butter, nuts, and cake mix.
Mix well.
Pour into greased 9x13 pan.
Sprinkle dry cake mix evenly over the pumpkin mixture.
Melt butter and drizzle it over the cake mix.
If using, sprinkle with nuts.
Bake 1 hour or until done.
Best when eaten warm and served with french vanilla ice cream.
Hope you enjoy as much as we do!