Tuesday, July 7, 2015
1 - 8 ounce package of cream cheese
2 cups butternut squash or pumpkin, cooked and pureed
1 cup brown sugar
1/4 teaspoon salt
3/4 cup 1/2 and 1/2
1/4 cup melted butter
4 teaspoons bourbon
2 teaspoons pumpkin pie spice
1/3 cup butter
1/4 cup brown sugar
1/2 cup flour
1/4 teaspoon sea salt
1/2 cup pecan,chopped
In a small pot melt butter, cooking butter until it bubbles and turns golden brown. Pour into a medium bowl. Add brown sugar and stir until no lumps. Add flour, salt, and mixing until well combined. Stir in nuts.
Preheat oven to 425 degrees. Place one 9 inch home made pie dough into a 9 inch pie pan and press down along the bottom and all sides. Pinch and crimp the edges, cover and place in the freezer.
In a large bowl beat eggs. Mix in all ingredients and mix until smooth and completely combined. Pour into crust. Fit aluminum foil over the crust edges to keep from over browning.
Bake 15 minutes at 425, the reduce heat to 350 degrees and bake for another 30 minutes. Remove from the oven, sprinkle with topping, return to the oven and bake for another 10 minutes or until the knife comes out clean. Cool.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast
Posted by Gwenn David at 7:07 PM
Labels: Avenue Hotel Bed and Breakfast recipes Breakfast and Beyond Cookbook recipes, best ever pie, Pumpkin pie