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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