Yield: 6 servings
Measure | Ingredient |
---|---|
16 ounces | Soft Cream Cheese |
¾ cup | Sugar |
2 eaches | Eggs |
16 ounces | Can Pumpkin |
½ teaspoon | Cinnamon |
½ teaspoon | Ginger |
1 each | 9\" Graham cracker pie crust |
1 each | Egg yolk |
Mix 2-8oz. Soft cream cheese, ¾ C. sugar & 2 eggs, beat till smooth. Add 16 oz. C. pumpkin, ½ t. Ginger & 1½ t. cinnamon.
Brush the pie crust with egg yolk & bake 350F for 5 minutes. Pour combined ingriedients in pie crust & bake 350F 40-50 minutes. Cool & put in Refrigerator for a few hours to firm. (The reason for the 5 minute bake on the pie crust is so it won't get soggy)..