Cream cheese & pumpkin pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (9-inch) unbaked pie shell | |
| 1 | pack | (8-oz) cream cheese |
| ¼ | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 1 | Egg | |
| 1¼ | cup | Pumpkin; mashed |
| ½ | cup | Sugar |
| 1¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Each: ginger; nutmeg & ground cloves |
| 1 | dash | Salt |
| 2 | Eggs; slightly beaten | |
| 1 | cup | Evaporated milk |
Directions
CREAM CHEESE FILLING
PUMPKIN FILLING
Combine cream cheese, sugar & vanilla. Add egg, mix well & spread on bottom of pie shell. Combine pumpkin, sugar & spices. Mix well. Blend in eggs & milk. Carefully pour over cheese mixture. Bake at 350 for 65-70 minutes or until done. Cool before serving.
MRS WILLIAM (BARBARA) HARMAN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .