Pumpkin pie i
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" pie shell | |
| 1 | \"Small Sugar\" pumpkin* | |
| 2 | Eggs | |
| ½ | cup | Brown sugar |
| 8 | ounces | Cream cheese |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Cloves |
Directions
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.
Recipe By :