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.
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.
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.
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