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Monday, November 20, 2006

Cream Cheese Pumpkin Pie  

Recipe of the week

With the Holiday's coming up I give you
a simple twist on a classic. Take your Pumpkin
Pie, add some yummy cream cheese and
WaaLaaa, Cream Cheese Pumpkin Pie. This
one is sure to bring a smile to even your Mother-
in Laws face!


What you need:

1 small can (15oz) pumpkin pie filling

1 pkg soft (8oz) Philly cream cheese

1 large tub Cool Whip

1 teaspoon pumpkin pie spice

2 deep 9" graham cracker pie crusts

(wafer or ginger snap may be substituted)

cinnamon (to sprinkle on top)

Ready Whip (for serving)

Pie pan or you can get ready made crusts in
a pan

I always grab some of those Pumpkin
shaped little candies they have around during
this time of year. They taste like candy corn
but look like pumpkins. I use them to add a
little extra touch when decorating the pie.

Mix pumpkin, cream cheese, and spice in mixer
until well blended. Fold into Cool Whip gently, so
that it stays fluffy. Just don't mix to fast.
Spoon into pie shells. Crust should be well filled.
Cover and refrigerate for 1 -2 hours.

Top with Ready Whip and a light sprinkling of cinnamon
and you can add your little pumpkins for that extra flair.

Will last 2-4 days in the fridge

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Picture I used on cards

Picture I used on cards
Rowan with soap hair