Reads, Writes, Eats and Cooks
This month’s Southern Living Magazine includes a recipe for pumpkin pie, in addition to other classics like sweet potato and pecan. I used store bought pie crust to save time. The filling is enough for two deep dish pie crusts. For me, the combination of summery lemon cream cheese and fall pumpkin spice make the dessert one of the best pumpkin pies I’ve ever had. Sweet-tart, smooth-creamy and airy…like a two in one dessert that works very well. If you have ever wondered what happens when you put together a cheese cake and a pumpkin pie, try this. Its worth the small effort.
Wishing you happy Monday,