paradise ii

Ingredients

• Servings: 1
• 1 (9 inch) pie shell
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 1/4 cups pumpkin puree
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 1 cup evaporated milk
• 2 eggs, beaten
• 3 tablespoons butter, softened
• 2/3 cup packed brown sugar
• 2/3 cup chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• to make cheesecake layer: in a small mixing bowl, beat softened cream cheese until fluffy. mix in 1/4 cup white sugar. add 1 egg and vanilla extract. stir until mixture is smooth. pour mixture into pastry shell.
• to make pumpkin layer: in a medium bowl, combine pumpkin puree, 1/2 cup white sugar, cinnamon, ginger, nutmeg, salt, evaporated milk, and 2 beaten eggs. mix thoroughly, then pour mixture over cheesecake layer.
• bake in preheated oven for 65 minutes, until set in center. remove pie and turn oven to broiler setting.
• to make pecan topping: in a small bowl, mix together softened butter or margarine, brown sugar, and chopped pecans. gently drop mixture by teaspoonfuls over pie, covering top evenly.
• broil 5 inches below oven coils until mixture begins to bubble, about 3 minutes. do not overcook, or top will become syrupy. cool before serving.