Pumpkin Cheesecake Pie

Did you see the little booklet in Food Network Magazine this month? 50 Things To Make With Canned Pumpkin... Oh yea! The first thing that jumped out at me was Pumpkin Cheesecake Pie, loved that it called for two new to me pie ingredients, sour cream and maple syrup. So I whipped one up:@)

I wanted to embellish the pie and drew a spider template on a shirt box, then cut it out with an X-Acto Knife. I laid the spider on the cooled pie and sprinkled it with black sugar.

To make the spider a little more kid friendly you could always add some candy eyes...

Unfortunately the really ~scary~ stuff started in the fridge a few hours later... The black sugar began to melt and liquefy from the moisture of the pie and started running all over. Not the look I was going for! Even with a Halloween theme... So, unless you'll be decorating and eating within a couple hours I can't recommend this embellishment for pumpkin or custard pies.

 Of course it still tasted good though:@)

 Pumpkin Cheesecake Pie-from Food Network Magazine, October 2013
1 C canned pumpkin
8 oz cream cheese, room temperature
1/2 C sugar
3 eggs
1/4 C sour cream
1/4 C maple syrup
1/2 tsp cinnamon
pinch of salt
9" graham cracker crust

1. Add all to a food processor and puree.
2. Pour into crust and bake at 350 for 45 minutes or until set.
3. Cool and store in the refrigerator.

Have a happy day:@)