Recipe: Maple-Pumpkin Pie | HALLADAYS

Ingredients

• 1 (6 oz.) package refrigerated pie crusts
• 1 (15 oz.) can pre-spiced pumpkin pie filling
• 1 (14 oz.) can sweetened condensed milk
• 2 eggs
• 1 (8 oz.) bar cream cheese
• 1 (8 oz.) tub Cool Whip or 8 oz. whipped cream
• 1 package Halladay's Maple Cheesecake
• 1 (8 oz.) bar cream cheese, softened
• 1 cup pumpkin, cooked and pureed
• 1 (8 oz.) container Cool Whip
• 1 package Halladay's Pumpkin Cheesecake
• 1 9-inch prepared graham cracker pie crust
• 1 package Halladay’s Pumpkin Cheesecake Mix
• 1 (8 oz) block cream cheese, softened
• 1 cup ricotta cheese
• 2 Tbsp granulated sugar
• 1 cup mini chocolate chips, divided in thirds
• 1 package sugar cones
• 1 package Halladay's Farmhouse Corn Chowder Soup or Chicken Pot Pie Soup
• 3 cups water
• 1 cup half & half
• 2 Tbsp. of butter
• 1 1/2 cups of frozen peas and carrot vegetable mix
• 2 cups chicken, cooked and diced (rotisserie chicken works great)
• Prepared pie shell*
• Ground black pepper to taste
• 2 Tbsp. butter
• 1 1/2 cups frozen peas and carrot vegetable mix
• 2 cups of chopped cooked turkey