Makin’ Pies

Hey Lori,

The holidays have come and gone and I neglected to keep up with posting some of the delectible treats made and devoured in that time, including my visit with you when Arlo was born, how naughty! So let me start back with a few photos of the pumpkin cheesecake and pumpkin pie we made in December. I can’t recall the recipe but it sure was good.

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What’s up Katt – I had to add this pic of Mei Mei and how we made this delicious pie.

Mei Mei pie


  • All butter pie crust
  • one 15 oz can of pumpkin
  • one 8 oz box of cream cheese
  • 1/4 cup flour
  • 1 cup packed brown sugar
  • 2/3 cup granulated sugar
  • 2 tablespoons spice chai mix (optional)
  • 1/2 cup pecans
  • 2 tsp cinnamon and nutmeg
  • 1 tsp vanilla

Mix flour, pumpkin, spices, vanilla in a small bowl. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth. On low speed, beat in 1 egg at a time just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust. Bake 1 hour 15 minutes to 1 hour 25 minutes or until set but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes