| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Cheese, Desserts, Pies, Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream Cheese; Softened, 1 Pk |
| 3/4 |
c |
Brown Sugar; Firmly Packed |
| 1 |
ts |
Cinnamon; Ground |
| 1/2 |
ts |
Ginger; Ground |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cloves; Ground |
| 3 |
|
Eggs; Lg |
| 1 |
c |
Pumpkin; Mashed, Canned |
| 1 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1 |
|
Unbaked 9-inch Pie Shell |
| 1 |
c |
Dairy Sour Cream |
| 2 |
tb |
Sugar |
INSTRUCTIONS
Cream the cream cheese, brown sugar, spices and salt together, in a bowl,
until they are light and fluffy, using an electric mixer set on medium
speed. Add the eggs, one at a time, beating well after each addition.
Blend in the pumpkin, milk, and vanilla. Pour the mixture into the
unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50
minutes or until a knife inserted halfway between the edge and center
comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour
cream and sugar together and spread over the top of the warm pie. Return
the pie to the oven and bake an additional 3 to 5 minutes or just until
the topping is set. Cool on a wire rack. Cover and chill in the
refrigerator before serving.
Farm Journal's Pie Cookbook and file from Eagle's Nest "MMPies"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pies2.zip
A Message from our Provider:
“Jesus: power to break life controlling problems”