| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 1 1/2 | c | Crumbs |
| 1/4 | c | Sugar |
| 8 | oz | Melted margarine |
| 625 | g | Cream cheese (room temperature) |
| 2/3 | c | Sugar |
| 4 | Eggs | |
| 14 | oz | Cooked or canned pumpkin |
| 2 1/2 | ts | Ginger |
| 2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/4 | ts | Ground cloves |
| 1/3 | c | Brandy |
INSTRUCTIONS
GRAHAM CRACKER CRUST FILLING From: hammond@odin.scd.ucar.edu (Steve Hammond) Date: Thu, 14 Oct 1993 19:40:17 GMT Graham cracker crust: mix and press into bottom and sides 10" pie plate or 9" spring form bake at 350 for 10 min. Filling: cream cheese and sugar, beat in eggs 1 at a time, add pumpkin, spices and brandy mixing well. Spoon into crust and bake at 325 for 50 - 60 min. Best decorated with wiped cream and preserved ginger slices. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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