Paradise pie has been another wonderful family tradition, this one coming from my Aunt Diane. As a youngster, she would always be the aunt with that great pie. But when I got older, I realized she brought other things to the Thanksgiving or Christmas Eve table. Red wine. It made for a fabulous Christmas Eve every year. Thank you, Aunt Diane for sharing your pie recipe and love for red wine! I appreciate both equally.

For cheesecake:

• 1 8 oz. Philadelphia brand cream cheese
• 1/4 c sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 9-inch unbaked pastry shell

For pumpkin:

• 1 1/4 c canned pumpkin
• 1 c evaporate milk
• 1/2 c sugar
• 2 eggs, slightly beaten
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• Dash of salt

Optional toppings:

• Maple syrup
• Pecans

Combine softened cream cheese, sugar and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry shell.

Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture.

Bake at 350 degrees, 1 hour and 5 minutes. Cool. Brush with maple syrup and garnish with pecan halves, if desired. I desire maple syrup not pecans. Enjoy!