Ingredients: |
Ingredients: Pie Crust:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Filling:
3 package (8 oz each) cream cheese, softened
1 cup packed brown sugar
1 can (15 oz) solid-pack pumpkin
1 can (5 oz) evaporated milk
2 tablespoons cornstarch
1-1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten
Topping:
2 cups (16 oz) sour cream
1/3 cup sugar
1 teaspoon vanilla extract
additional ground cinnamon or pumpkin spice
Optional Toppings: (I always use all of the additional toppings - so yummy)
Caramel sundae syrup
Chocolate syrup
Whipped cream
Chocolate curls
Sprinkle Ground Cinnamon or Pumpkin Spice (I use pumpkin spice)
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Directions: |
Directions:1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9 inch springform pan. Bake at 350 degrees for 5 - 7 minutes or until set. Cool for 10 minutes. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add the eggs; beat on low speed until combined. Pour into the crust.
2. Place plan on a baking sheet. Bake at 350 degrees for 55 - 60 minutes or until center is almost set.
3. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Chill overnight.
4 Remove sides of pan. Let stand at room temperature for 30 minutes before slicing.
Toppings:
Cut a piece of pie; drizzle caramel and chocolate syrup. Put a dollop of whip cream on; sprinkle a little cinnamon (or pumpkin spice) on whip cream; then put shavings of chocolate (can use mini semi-sweet chocolate) |
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