I just thought I'd share my recipe that's a change from !!PUMPKIN PIE!!!

Anyway,here's the recipe:

The crust is made with:

1 1/2 cups graham cracker crumbs
2 tbsp brown sugar
2/3 finely ground walnuts (Can be chopped also)
2/3 cup melted butter
2 tsp cinnamon

Filling is:

2 eggs
2/3 cup brown sugar
1 can plain pumkin 14 oz
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp Nutmeg
1/8 tsp ground cloves
1/2 tsp salt
500 g cream cheese
1/2 cup sour cream
1/2 cup evaporated milk

Whipping cream
Pecans

Method:

Blend cream cheese, sour cream, evaporated milk and eggs together until smooth and well mixed, add sugar, all spices and pumpkin.
Blend until completely combined.

Shell:

Mix crumbs, sugar, cinnamon and melted butter. firmly press into bottom of 9-inch spring form or large pie plate. put in fridge until ready to use.

pour pumpkin mixture into pan, or pie plate and bake at 325 F for around 1 hour until an inserted knife comes out clean.

Cool and spread with stiffened whipping cream,

cover with attractive pattern of pecans.

(IF YOU HAVE A DECORATING TUBE)!!!!

If you have a decorating tube use the shell shaped one and pipe tiny shells in-between the pecans. (If not then gently spread whipping cream on top and pull a fork across in a criss cross fashion, Professional results everytime!!!


(NOTE:) You can also make your own tube just a piece of parchment paper or wax paper, form a cone shape, tightly and cut an inward v - notch at tip, fill with whipping cream and pipe.

I hope you try this it's a wonderful change from Pumpkin Pie. Everyone will love this, sort of a combo pie, cheesecake with a bit of crunch.

Delicious!!!