What do you give to the love of your life after 32 years of marriage? If you're of the Victoria's Secret variety, you might find some sultry lingerie to fuel the forever fires of your passion. However, if your Secret is more Victorian, which means you might sleep in something more along this line...
... you decide to compromise and remember that his passion for sweets at this age is "almost" equal to his passion for Victoria, regardless of her secrets.
Hubby's card to me made me cry (as always...he's SO good at that)
So I retaliated with this Pumpkin Paradise Pie, which is my way of showing him how deeply I care about his need for sweets. I even made the crust from scratch. Allow me to repeat that just in case you didn't catch it the first time around. I EVEN MADE THE CRUST FROM SCRATCH!!!
Now you all see why I don't work for Hallmark. Guess I'll keep my day job.
This is another fantastic Bakerella recipe from Betty Crocker Fall Baking. The only two things I could find missing from this recipe are peanut butter and the kitchen sink. Rich and full of all your other favorite things: cheesecake, pumpkin, pecans and chocolate, you're going to love this decadent pie.
Pumpkin Paradise Pie (a Bakerella recipe from Betty Crocker Fall Baking)
1 cup all-purpose flour
1/2 tsp salt
1/3 cup plus 1 TBSP shortening
2-3 TBSP cold water
Cream cheese filling:
1 (8 oz) package of cream cheese, softenened
1/2 cup sugar
1 (15 oz) can pumpkin (not pumpkin pie filling)
1 cup sugar
3 tsp pumpkin pie spice
1/2 cup evaporated milk
1 cup chopped pecans
1/2 cup mini-semisweet chocolate chips
1/2 cup packed brown sugar
2 TBSP pure maple syrup
In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or by pulling 2 table knives through ingredients in opposite directions,) until particles are the size of small peas. Sprinkle with the cold water, one tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 more teaspoons of water may be added if necessary.) Gather pastry into a ball and shape into a flattened round. Wrap in plastic wrap and refrigerate for 45 minutes.
In small bowl beat cream cheese filling ingredients together with electric mixer. Refrigerate until needed.
In medium bowl beat pumpkin filling ingredients with a wire whisk until well combined.
Preheat oven to 375 degrees.
Roll pastry on lightly floured surface using a floured rolling pin, into a circle that is two inches larger than the bottom of a 9 1/2 inch deep dish pie plate. Transfer pastry to pie plate and gently press again the bottom and sides of plate. Trim overhanging edge of pastry one inch from rim of pie plate. Fold and roll pastry under, even with the plate. Flute.
Spread cream cheese mixture into crust. Gently pour pumpkin filling mixture over cream cheese.
Cover edge of crust with 2-3 inch strips of foil to prevent excessive browning. Bake for 55-65 minutes or until knife inserted in center comes out clean.
In small bowl, mix topping ingredients. Remove foil strip from pie and sprinkle topping over pie. Return pie to the oven and bake for an additional 10 minutes or until topping is golden brown. Cool on cooling rack for one hour. Cover, refrigerate for at least 4 hours before serving.