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Paradise Pumpkin Pie

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.