1 tablespoon butter
1 (2.25 ounce) package cream cheese
1 (2.5 ounce) package instant vanilla pudding mix
2 eggs, beaten
1/4 cup milk
1 vanilla extract
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can evaporated milk
2 tablespoons plain yogurt
2 cups shredded mozzarella cheese
1 (16 ounce) package cream cheese, softened
1 (4 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 small acorn squash, sliced
1 1/2 cups cooked pork sausage
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together the butter, cream cheese and pudding mix. Beat in the eggs and milk. Mix in the vanilla extract, pecans, cream cheese and cheese. Gradually mix in the flour until well mixed and blended. Spoon mixture into a 6 ounce pie shell.
Bake for 15 minutes in the preheated oven, or until a toothpick inserted into the center of the pie comes out clean. Cool in pan for 15 minutes, and remove pan from oven; discard pan. Refrigerate pie to allow steam to escape.