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Paradise Pumpkin Pie II

Reviewed: Nov. 28, 2009
I liked this pie. Looks very nice when finished. The amount of filling requires a deep dish pie pan. For the pumpkin layer, I scalded milk on the stove and spiced the milk (to infuse the spice) instead of using evaporated milk. Then I added the eggs to the milk and made a light custard before adding the pumpkin. For the cream cheese layer, I whipped the cheese with lots of sugar and then folded in the beaten egg (whipping the egg with the cheese can overdue the egg). I poured the cream cheese into the pan crust and let the cheese layer set a little before adding the pumpkin layer. Since the pie is so thick, I needed to tent the top with foil near the end of the bake (to get the filling to bake completely without cracking/burning the top). For the topping, I creamed the butter with the sugar and added some maple syrup for taste.
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