1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons milk
1 small lemon
2 tablespoons lemon juice
1 (14 ounce) can pumpkin pie filling
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
Place the cream cheese, softened and cream cheese mixture in the bottom of the prepared pan. In a small bowl, beat the sugar and eggs together until well blended. Beat in the milk. Combine the flour and baking soda, stir into the creamed mixture one at a time. Pour into the prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the dish comes out clean. Remove from oven and allow to cool.
Frost with whipped topping and use apples in center of each pie. Top each pie with one apple, pecans, lemon slices, pumpkin pie filling and lemon slices. Cool on baking sheet. Store leftovers in refrigerator.