2 Pie crust (9 inch); unbaked
*filling*
30 oz Pumpkin pie filling
1 Egg
14 oz Sweetened condensed milk
*streusel*
1/2 c Brown sugar
1/4 c Flour
1/4 c Pecans; chopped
1/4 c Butter
1/2 ts Cinnamon
*topping*
1 Unflavored gelatin
1/2 c Cold water
1/2 c Milk
1/2 c Water
1 c Sugar
2 ts Vanilla
8 oz Cream cheese; softened
1/2 c Pecans; chopped
Recipe by: Sue Klapper - KCXJ08A Preparation Time: 0:55 Prepare pie shells.
Heat oven to 375 degrees. In large bowl, blend filling ingredients; pour
half into each pie shell. In small bowl, combine all streusel ingredients;
mix with fork until crumbly. Sprinkle half of mixture over filling in each
pie shell. Bake 50 to 55 minutes or until knife inserted in center of each
pie comes out clean. Cool completely.
In small bowl, soften gelatin in 1/2 cup cold water; set aside. In small
saucepan, heat milk and water just to boiling but do not boil. Remove from
heat; stir in sugar, vanilla and softened gelatin; mix thoroughly. Add
cream cheese; blend with mixer until throughly combined. Pour over baked
pie. Sprinkle with pecans. Refrigerate until firm.
