Paradise Pumpkin Pie

Makes 2 9-inch Pies

Cream Cheese Filling:

16 ounces cream cheese, soft

2 eggs

1 cup powdered sugar

2 teaspoons vanilla

Pie Shells:

2 Pillsbury pie shells

Pumpkin Filling:

4 eggs

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon powdered ginger

1 (12 ounce) can evaporated milk

1/4 teaspoon ground cloves

1 1/2 cups sugar

1 (29 ounce) can Libby pumpkin

Topping:

1 1/2 cups maple syrup

1 cup finely chopped pecans (optional)

whipped cream (for garnish)

Preheat oven to 350 degrees. Prepare the cream cheese filling by whipping cream cheese with electric mixer until smooth. Add the eggs, sugar, and vanilla extract. Continue to beat until creamy, wiping sides of bowl frequently. Spread in the bottom of unbaked pie shells.

To prepare the pumpkin pie filling, beat the eggs until light and lemon colored. Add salt, cinnamon, ginger, evaporated milk, cloves, sugar, and pumpkin, mixing well. Carefully pour over cream cheese mixture (cream cheese may rise to the top). Bake in preheated oven for 45 minutes to 1 hour or until knife inserted in center comes forth clean. Pour maple syrup over pies while still warm. Sprinkle with pecan if using. Served chilled with a large dollop of whipped cream.

From Rosine's Cuisine by Renee Davi