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Filling
1 8 ounce package cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
1 egg
1 15 ounce can of pumpkin
1 cup evaporated milk
2 eggs, beaten lightly
1/4 cup of honey
1/4 cup brown sugar, packed
1 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
Topping
2 tbsp all purpose flour
2 tbsp brown sugar
1 tbsp butter, softened
1/4 cup of pecans
1/4 cup macadamia nuts
1/4 cup of shredded coconut, toasted
1 9” unbaked frozen pastry shell
Preheat oven
to 350°. Mix cream cheese, sugar and vanilla until smooth. Add egg; beat
until smooth. Spread mixture over bottom of pie shell. Chill 30 minutes.
In a mixing bowl, beat next 8 ingredients until smooth. Pour over cream
cheese layer. Bake for 45 minutes.
Mix together the topping ingredients and sprinkle over pie. Bake 30
minutes more or until a knife comes out clean when inserted in middle of
pie. |
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