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Layered Pumpkin Cream Cheese Pie
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 8
2-8 ounce packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 large eggs 
1/2 cup pumpkin puree 
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

9-inch prepared graham cracker crust
             (or crust recipe  below)
1/2 pint heavy cream, whipped
1 teaspoon white sugar
1/2 teaspoon pure vanilla extract
2 tablespoons real maple syrup

Preheat oven to 350 degrees. In a large bowl, combine cream cheese, sugar and vanilla with an electric mixer. Beat on medium speed until smooth and creamy. Blend in eggs. Reserve 1 cup cream cheese mixture. Spread the cream cheese mixture into the prepared pie shell. Stir pumpkin puree into the reserved cream cheese mixture adding cinnamon, cloves and nutmeg. Pour over the top of the cream cheese filling in the prepared crust. Bake in preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate four hours or overnight. Whip cream. Add sugar and vanilla. Top with a dollop of the whipped cream and ever so lightly drizzle each plated serving with real maple syrup.

Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs 
1/3 cup white sugar 
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted 

Combine crumbs, sugar, cinnamon and melted butter. Press firmly into 9-inch pie plate allowing to come up on the sides.

This recipe is shared December 12-16, 2016
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com  

 


Published 10:00 PM, Saturday Dec. 10, 2016
Updated 10:34 PM, Sunday Dec. 11, 2016

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