Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Crumbs |
| ¼ cup | Sugar |
| 8 ounces | Melted margarine |
| 625 grams | Cream cheese (room temperature) |
| ⅔ cup | Sugar |
| 4 \N | Eggs |
| 14 ounces | Cooked or canned pumpkin |
| 2½ teaspoon | Ginger |
| 2 teaspoons | Cinnamon |
| ½ teaspoon | Nutmeg |
| ¼ teaspoon | Ground cloves |
| ⅓ cup | Brandy |
GRAHAM CRACKER CRUST
FILLING
From: hammond@... (Steve Hammond) Date: Thu, 14 Oct 1993 19:40:17 GMT Graham cracker crust: mix and press into bottom and sides 10" pie plate or 9" spring form bake at 350 for 10 min.
Filling: cream cheese and sugar, beat in eggs 1 at a time, add pumpkin, spices and brandy mixing well. Spoon into crust and bake at 325 for 50 - 60 min. Best decorated with wiped cream and preserved ginger slices.
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