Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Graham cracker crumbs |
1 tablespoon | Sugar |
2 tablespoons | Melted butter or margarine |
3 packs | (8-oz) cream cheese at room temperature |
1 cup | Sugar |
1 \N | Cp sour cream |
1 teaspoon | Vanilla |
1 tablespoon | Pumpkin pie spice |
6 \N | Eggs |
1 cup | Canned or freshly cooked and drained pumpkin |
1 quart | Water |
1 pack | (12-oz) cranberries |
1 cup | Sugar |
1 teaspoon | Lemon juice |
¼ cup | Amaretto or Grand Marnier |
CRUST
FILLING
CRANBERRY SAUCE
CRUST: Combine, mix well, and spread evenly in a 9-inch pie pan.
FILLING: Combine cream cheese and sugar in a large bowl. Beat 1 minute at medium speed until light and creamy. Add sour cream. Mix 1 minute. Add vanilla and pumpkin pie spice. Mix 1 minute. Add eggs. Mix 1 minute. Add pumpkin. Mix **2** minutes. Pour into prepared pie crust.
Bake at 375 degrees for 45 minutes, until firm. Chill overnight, and serve with Cranberry Sauce.
Posted to JEWISH-FOOD digest V96 #56 Date: Mon, 21 Oct 1996 12:01:46 PST From: magwrit1@... (Michelle Young)