Pumpkin pie with cheese

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

*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.

Submitted By BARB HARKINS On 10-27-94

Similar recipes