Every Thanksgiving I must make a pumpkin pie, not just any pie, but a Paradise Pumpkin Pie. This recipe is from The Complete Cheese Cookbook. Kraft came out with this cookbook in the seventies. I had lost my copy a couple of years ago and was heartbroken, but I found another one at a yard sale. If you can find one online buy it, because every recipe that I have made from it is delicious.
The difference between the traditional pumpkin pie and this one is that there is a thin layer of a cream cheese filling. This addition adds so much taste to the pumpkin, it makes the pie much richer. I truly can’t eat a pumpkin pie without this cream cheese filling and once you try it I believe you will be hooked too!
Paradise Pumpkin Pie Cream Cheese Filling
- 1 8 oz Cream Cheese
- 1/4 Cup Sugar
- 1/2 tsp Vanilla
- 1 Egg
Mix the cream cheese until smooth, scrape down the bowl often. Then add sugar and vanilla. Mix until well combine. Last add egg, mix until incorporated.
Pour this over your unbaked pie crust. It will be thick, so spread it with an offset spatula. (I don’t have one, so the back of a spoon works just as well)
Top it off with your traditional pumpkin pie filling recipe. Bake as usual.
A little tip: I always add 1 teaspoon of vanilla extract to my pumpkin pie recipe, it just adds a slight undertone that compliments the spices.