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Pumpkin Pie I
Author/Submitted by:
Servings: 1
Categories:
Desserts
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Pies & Pastries
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Pumpkin
Ingredients: 1
9" pie shell 1
"Small Sugar" pumpkin* 2
Eggs 1/2
cup
Brown sugar 8
ounces
Cream cheese 1/2
teaspoon
Cinnamon 1/4
teaspoon
Ginger 1/4
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.
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