Pumpkin pie i

Yield: 1 Servings

Measure Ingredient
1 \N 9\" pie shell
1 \N \"Small Sugar\" pumpkin*
2 \N Eggs
½ cup Brown sugar
8 ounces Cream cheese
½ teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Cloves

Ogden writes: "... this recipe makes a light fluffy pie that shows off the flavor of our Small Sugar pumpkins. " *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 Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 47. Typed for you by Cathy Harned.

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