In the September 4th newsletter Sally in Pa. was asking
about the Pecan Pumpkin Dessert that I submitted. Yes, it
does call for 1 and a 1/2 cups chopped pecans sprinkled over
the top of the dessert before baking. Also you do use 1 and
a 1/2 cups powdered sugar in the topping. Here is
another very good and extremely easy pumpkin dessert, that I
made this week, and hubby sure did like it, so I thought I
would share it with all the other great cooks and bakers in
here. Hope everyone has a enjoyable Labor Day weekend!
Pumpkin Cheese Pie
1 (8 oz.) package cream cheese, softened
1 can (15 oz.) cooked pumpkin
1 can (14 oz.) sweetened condensed milk
3 eggs
1 tsp. pumpkin pie spice (I doubled the spice)
1 unbaked 9 inch pie crust
Beat together cream cheese and condensed milk until smooth.
Stir in pumpkin, pumpkin pie spice and eggs. Mix well until
combined thoroughly. Pour batter into unbaked pie shell.
Bake at 350? for 45 minutes, or until knife inserted 1 inch
from the edge comes out clean. Best served
slightly warm with whipped cream.
Judy (in Alaska)
http://www.nancyskitchen.com
