Well I do for one. It’s definitely NOT Thanksgiving for me without Pumpkin pie. Nothing makes me feel so deprived of good things to eat like missing out on the pies during the Holidays. I can live without rolls, I can make great Gluten Free Cornbread Dressing but I miss pie.
Sooo what to do to get that much needed Holiday taste in my mouth? I invented
Super Cinchy Devilishly Delectable Pumpkin Pecan Cheesecake
1 can of Libby’s Pumpkin (29 oz.)
1 1/2 cups sugar
1 tsp. salt
1 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground cloves
4 large eggs, beaten
Mix together thoroughly then slowly add
2 cans evaporated milk (12 oz.)
Pour it into 2 9” Deep Dish pie pans and bake according to the directions on the can. Let cool completely or even overnight in the fridge before gently blotting the “sweat” off the cooled custard.
Let
1 big tub Philadelphia Cheesecake filling, divided(it’s either by the cream cheese or by the Cool Whip)
soften a bit to room temp (it will spread easier). Layer should be about 1 inch thick. Drizzle on
1 jar Caramel Ice Cream topping then
Decorate the top with
15-20 Candied Pecan halves
Chill til just before serving
This is so yummy and it looks great!
1 comment:
Where are the pics?
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