4 Large won ton wrappers
1 teaspoon melted butter
Cheesecake layer:
8 ounces cream cheese
2 tablespoons chrystaline fructose
1 teaspoon vanilla extract
1 egg
Pumpkin pie layer:
1-1/2 cups unsweetened canned pumpkin
1 cup evaporated skim milk
3 eggs
2 tablespoons chrystaline fructose
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Directions
Place large won ton wrappers in pie shell overlapping edges. Seal edges together with touch of water long seams. (This reduces the amount of starch in the pie crust, if child has a good deal of trouble with starch, do not eat crust). Trim edges of won ton wrappers with cookie cutters or sizzors into fancy shape. Brush edges with melted butter and then cover edge of pie pan with aluminum foil to prevent burning while baking.
Combine all cheesecake layer ingredients in large mixing bowl and spread in bottom of pie shell. Next, cream together all pumpkin pie layer in mixing bowl, blender or food processor. With a large soup spoon, carefully add next layer now disturbing the cream cheese layer. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes, or until toothpick comes out clean.
Use
Dessert