Paradise Pumpkin Pie (makes 1 pie, 8 servings)

What a fabulous name for a pie! Ever since I started celebrating this Holiday in the United States, I have tried all kinds of pumpkin pie, and this one is by far my favorite, for two reasons.

Yes, yes, I did a corny thing and plunked a tacky ornament on my piece of pie. I think tackiness has a place in this holiday, considering the marshmallow layer on top of the sweet potatoes, and the tri-colored jello on the dinner plate!

First reason is sentimental. My man Dave has officially gotten the job as pie-maker for this occasion. It would be a sin for me to even attempt any other recipe. In 1995 he wrote it down on a scrap of paper while on the phone to his mother. It is this piece of paper that is carefully taken out of it’s place in a plastic bag (which contains a curious assortment of recipes written down over the years), hidden amongst my ever-mounting cookbook collection.

The other reason is taste. When you slice into it the surprise is that it has two distinct colors; the orange of the pumpkin and a white layer of sweetened cream cheese. It has that familiar nutmeg-y flavor, but then you get this silky bite of creaminess to enjoy along with it!

I knew my mother-in-law Diane had been given the recipe by her mother, who has been making this pie for years (She’s now 99!), but only this year I found out that the official name was, Paradise Pumpkin Pie!

That made me love it even more.

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For the Cream Cheese Layer; You will need: 80z cream cheese, room temperature, 1/4 cup sugar, 1/2 tsp vanilla extract, 1 egg.

For the Pumpkin Layer; You will need: 1 1/4 cups canned pure pumpkin, 1/2 cup sugar, 1 tsp ground cinnamon, dash of salt, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1 cup evaporated milk, 2 eggs.

1 deep 9″ pie crust (made or store-bought)

Preheat oven 350*

1 – Combine all of the cream cheese layer ingredients in a food processor (or mixer) and scrape into the bottom of your pie crust.

2 – Combine the pumpkin pie layer in the processor and scrape on top. It will be very full, so be careful.

just out of the oven

3 – Put on a baking tray and place in the oven for 60 to 70 minutes. Check after 1 hour. The center should still be a little wobbly looking. Set on a rack to cool completely, and then into the fridge until ready to serve.

Can be made up to 2 days ahead

We enjoyed our pumpkin pie with freshly whipped cream and a slice of key lime pie (1 dessert just wasn't enough!)


2 responses to “Paradise Pumpkin Pie (makes 1 pie, 8 servings)

  1. I remember having this pumpkin pie many years ago and I think of it every thanksgiving, even though it’s only another Thursday for us here! Good pie Dave…. maybe next year….

  2. yeah….maybe next year…X

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