Pumpkin Pie With Cheese Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: 9" pie shell,
8 ounce: Cream cheese,
1: "Small Sugar" pumpkin*,
1/2 tsp: Cinnamon,
2: Eggs,
1/4 tsp: Ginger,
1/2 cup: Brown sugar,
1/4 tsp: Cloves,
Directions:
*This recipe should work with other pumpkins, however.
Slice pumpkin in half and place halves face down on a pie sheet in a
350 F oven. Bake 1 hour, or until knife penetrates skin easily.
Remove from oven, scoop out seeds and scrape pumpkin pulp from skin -
yield two cups. In a food processor, blend until smooth with the
remaining ingredients, using the steel blade. Pour into pie crust
and bake at 375 F for 40 minutes.
Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 47.
Submitted By BARB HARKINS On 10-27-94
Source from luhu.jp
Slice pumpkin in half and place halves face down on a pie sheet in a
350 F oven. Bake 1 hour, or until knife penetrates skin easily.
Remove from oven, scoop out seeds and scrape pumpkin pulp from skin -
yield two cups. In a food processor, blend until smooth with the
remaining ingredients, using the steel blade. Pour into pie crust
and bake at 375 F for 40 minutes.
Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 47.
Submitted By BARB HARKINS On 10-27-94
Source from luhu.jp