A dessert I'd rather eat before the turkey! It smells amazing and the fall spices filled the house! I love the holidays!
Recipe
35 Vanilla wafers, finely crushed
1/4 cup butter, melted
3/4 cup sugar, divided
3 eggs, divided
1 1/4 cups canned pumpkin
1 cup canned evaporated milk
Whipped cream
Walnuts, chopped
Maple syrup
Heat oven to 350!
Mix crumbs with butter, press to the bottom and up side of 9 inch pie pan!
Beat cream cheese with 1/4 cup sugar and 1 egg in mixer with paddle attachment until well blended! Spread on bottom of crust!
Mix remaining sugar, eggs, pumpkin, milk and spices! Carefully pour over the cream cheese filling! Be gentle!
It will be very full! Bake for 1 hour to 1 hour and 5 minutes! Let cool! Serve with whipped cream, walnuts and a drizzle of maple syrup!
If not serving right away put in the refrigerator! Enjoy later on!
Recipe from the Kraft Food and Family Magazine!
Recipe
35 Vanilla wafers, finely crushed
1/4 cup butter, melted
3/4 cup sugar, divided
3 eggs, divided
1 1/4 cups canned pumpkin
1 cup canned evaporated milk
Whipped cream
Walnuts, chopped
Maple syrup
Mix crumbs with butter, press to the bottom and up side of 9 inch pie pan!
Beat cream cheese with 1/4 cup sugar and 1 egg in mixer with paddle attachment until well blended! Spread on bottom of crust!
Mix remaining sugar, eggs, pumpkin, milk and spices! Carefully pour over the cream cheese filling! Be gentle!
It will be very full! Bake for 1 hour to 1 hour and 5 minutes! Let cool! Serve with whipped cream, walnuts and a drizzle of maple syrup!
If not serving right away put in the refrigerator! Enjoy later on!
Recipe from the Kraft Food and Family Magazine!
More pictures to come tomorrow!
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