Friday, June 02, 2017

Food on Friday: Cream Cheese Pumpkin Pie (recipe too)


  Pie- after cooling on the counter for 1 & 1/2 hours, I popped it in the freezer for 30-40 minutes (rotating it part way)...just so we could eat it sooner!  But really, this pie was better after letting the flavors meld for 12-24 hours.

Cream Cheese Pumpkin Pie
I found this recipe over at Taste of Home- I just LOVE a pie that is sturdy enough to just pick up and eat, and this is one of them!  I learned about eating pie out of your hands in the movie "Rascal" - they had Apple, and really that is THE BEST way to eat an Apple Pie!  (note to parents: you never know what your children see that will stick with them, and become one of their crazy habits.)

Recipe here: http://www.tasteofhome.com/recipes/cream-cheese-pumpkin-pie

Changes we made:
1) Mom's Crust - recipe here
2) 12oz Cream Cheese (instead of 11, but did not leave out the milk)
3) we used 1 tea. Cinnamon, ¼ Cloves, ½ Ginger, no nutmeg
4) ½ tea. Salt
5) ½ & ½ White and Dark Brown Sugar
6) White Spelt flour
7) Cool on the counter for 1 & 1/2 - 2 hours


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