4 cups flour 1/2 cup sugar 1 1/4 tsp. baking soda 1 1/2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg 1 tsp. freshly ground pepper (optional) 3/4 cup light molasses 1/2 (1 stick) butter 2 eggs, beaten 1 cup walnuts or almonds, finely chopped …
1 ready-to-use refrigerated pie crust
8 oz Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup canned evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
12 pecan halves
3 T Maple Syrup
Place crust in a 9-inch pie plate and set aside.
Beat cream cheese, 1/4 cup sugar and vanilla until blended. Add 1 egg; mix well. Pour into crust.
Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
Place pecan halves in a pattern across the top and drizzle with maple syrup
Bake at 350 for 1 hour or until center is set. Cool completely.